Recipe

Fennel and olive pillows

Jun 30, 2009 2:00pm
  • 35 mins cooking
  • Makes 16 Item
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Ingredients

Fennelandolivepillows
  • 1 cup (150g) plain (all-purpose) flour
  • 100 gram (3 ounces) butter
  • 1/4 cup (15g) wheat bran
  • 2 tablespoon milk, approximately
  • 1 tablespoon fennel seeds
  • 1 teaspoon butter
  • 1 tablespoon onion, finely chopped
  • 1/4 cup fennel bulb, finely chopped
  • 1/4 cup (30g) seeded black olives, chopped finely
  • 1 tablespoon fresh fennel fronds, chopped
  • 2 tablespoon packaged breadcrumbs
  • 1 tablespoon milk

Method

Fennelandolivepillows
  • 1
    Preheat oven to 200°C (180°C fan forced). Oil oven trays, line with baking paper.
  • 2
    Make fennel and olive filling. Heat butter in medium frying pan, cook onion and fennel, stirring, over low heat, 5 minutes. Add olives, cook, covered, a further 2 minutes. Remove from heat, stir in fennel fronds, breadcrumbs and milk. Cool.
  • 3
    Sift flour into bowl, rub in butter, stir in bran. Add enough milk to make a firm dough. Knead gently on floured surface until smooth. Cover, refrigerate 30 minutes.
  • 4
    Roll pastry on floured surface until 3mm ( ⅛ inch) thick. Cut pastry into 6cm x 7cm (2¼ inch x 3 inch) rectangles. Place 1 level teaspoon of filling onto centre of each rectangle, brush edges with water. Roll rectangles up from short sides, press ends to seal. Place on oven trays, seam-side down. Brush with a little water, sprinkle with seeds.
  • 5
    Bake pillows about 20 minutes or until well browned, cool on trays.

Notes

Store in an airtight container, in the refrigerator, for up to 3 days. Return to room temperature before serving

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