Syrian Olive Pastries - cooking recipe

Ingredients

250 g flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
100 ml light fruity olive oil (I used Mas Portell)
100 ml orange juice
200 g pitted green olives, coarsely chopped
200 g pitted black olives, coarsely chopped
1/4 teaspoon cayenne pepper
1 tablespoon chopped fresh oregano
1 egg yolk, lightly beaten with
2 teaspoons milk

Preparation

Olive Oil Pastry.
Combine flour, baking powder and salt in a large bowl and make a well in the centre. Pour oil and orange juice into the well, then mix to form a smooth, satiny dough. Cover dough with plastic wrap and leave to rest for 30 minutes while preparing the filling. Preheat the oven to 180\u00b0C.
For the olive filling.
Combine all the filling ingredients in a bowl and mix well, then divide in half.
For the egg-yolk glaze.
Divide the rested dough into 2 equal portions then roll out each portion into a rectangle measuring 20cm x 24cm. Scatter each rectangle with half of the olive mixture to evenly cover pastry. Roll up to form a log. Transfer the logs to a baking tray pre-lined with non-stick baking paper and lightly brush each roll with the egg-yolk glaze. Bake for 35-40 minutes or until golden brown. Remove to wire rack to cool. Once cold, slice into 1cm-thick rounds and serve. Makes 36.