Olive, Lemon, and Feta Hand Pies

Ingredients

Vegetarian, Nut-free

25 minutes preparation time + 20 minutes cooking time

Makes 16 little pies

Pies

130g pitted green olives, roughly chopped (I've used GAEA Green Olives marinated with Lemon Oregano in Pouch)
200g Greek feta, roughly crumbled
1 shallot, peeled and finely diced
2 tablespoons fresh oregano leaves
3 tablespoons good-quality extra virgin olive oil (I've used GAEA Organic Extra Virgin Olive Oil)
Zest of 1 lemon
2 x 375g good quality store-bought all-butter puff pastry sheets, thawed but still cold

Egg Wash

For Sprinkling

Preheat the oven: Preheat your oven to 200°C/400°F.
Make the filling: In a medium mixing bowl, add the chopped olives, feta, shallot, oregano leaves, lemon zest and olive oil, and stir to combine.
Cut the pastry: Cut the pastry sheets into 16 equal squares, or 12 for slightly larger pies.
Fill the squares: Arrange one set of squares onto two paper-lined baking sheets, then divide the olive and feta filling between them, keeping the mixture in the centre of each square.
Seal the pies: Brush the edges of the pastry with the egg wash. Top with the remaining pastry squares, gently stretching them out slightly, then press down firmly over the filling. Using a fork, press and crimp around all of the edges to seal them shut.
Finish and bake: Cut a small slit in the top of each pie with a small knife, then brush the tops with egg wash. Sprinkle each with a few fresh oregano leaves, some sesame seeds, flaky sea salt and freshly cracked black pepper. Bake at 200°C/400°F for 20 minutes, until golden.
Serve: Remove the pies from the oven and allow to cool slightly before serving. Enjoy warm from the oven.

NOTES

Keep it cold: assembling the pies can take a little time, but try to get them into the oven as quickly as possible while the pastry is still cold - this gives the best lift and the flakiest layers.
Leftovers: these store well in the fridge for up to 4 days. Reheat in the oven at 180°C/350°F until warmed through and crisp.