Fennel And Olive Pastry Pockets - cooking recipe

Ingredients

1 1/4 cups all-purpose flour
7 1/2 tbsp butter
5 1/4 tsp wheat bran
3 tbsp milk
1 None onion, finely chopped
1 bulb fennel, white part finely chopped, 1 tbsp chopped fronds
1/4 cup pitted black olives, finely chopped
2 tbsp dried breadcrumbs
1 tbsp fennel seeds

Preparation

Preheat oven to 400\u00b0F. Grease 2 baking sheets and line with parchment.
Sift flour into bowl, rub in 7 tbsp butter, stir in bran. Add enough milk (about 2 tbsp) to make a firm dough. Knead gently on floured surface until smooth. Cover, refrigerate for 30 mins.
Heat remaining butter in medium skillet, cook onion and white part of fennel, stirring, over low heat for 5 mins. Add olives, cook, covered, for 2 mins. Remove from heat, stir in fennel fronds, breadcrumbs, and 1 tbsp milk. Cool.
Roll out pastry on floured surface until 1/8-inch thick. Cut pastry into 2-by-3-inch rectangles. Place 1 level tsp filling on center of each rectangle, brush edges with water. Roll rectangles up from short sides, press ends to seal. Place on baking sheets, seam-side down. Brush with a little water, sprinkle with fennel seeds.
Bake for 20 mins, or until well browned. Cool on baking sheets.