ingredients
For the filling
500 g olives (if you weigh the stones) or 350 (without stones) chopped
1 chopped onion
2 tablespoons chopped mint
1 tablespoon chopped parsley
For the dough
1 can of beer
1/2 cup. tea oil
1 Butt teaspoon salt
600 g. Flour for all uses
2 teaspoons baking powder
To Spread
1 egg beaten with 1 tablespoon water
Implementation
Place in bowl all the ingredients of the dough and knead. The dough will be quite soft and slightly sticky hands. The cover and let it rest for 15 ? 20 minutes away. Prepare the filling by mixing the ingredients together. Observe small balls from the dough (you will see that now does not stick to hands) and openings in disks as saucers (You do not have to do with rolling pin, so easy ststis palms). Put in the center 2 teaspoons filling and closing with crescents. Positioner in a pan lined with wax paper or silicone. Continue until you finish the dough. Will be approximately 15 pies. Brush with beaten egg and bake in a preheated oven at 200 degrees until well blush (about half an hour). Take them out and let them cool slightly. Eaten hot or at room temperature.
I have not tried, but I think it would be very tasty, the above recipe with grated halloumi instead olives.
