Olive and Ricotta Puffs

Khanh Ong

Ingredients:

  • 100g chopped pitted kalamata olives
  • 50g chopped pitted green sicilian olives
  • 2 sheets of puff pastry thawed
  • 80g ricotta

Method:

  1. Combine olives and gently press a handful of olives into the pastry
  2. Cut each pastry sheet into 4 equal squares, then flip over, pushing down to secure the olives.
  3. Mix the remaining olives with ricotta then spoon into the centre of each square leaving a 1 cm border.
  4. Fold one corner of each square to the other then gently seal the edges with a fork.
  5. Bake in the oven at 200C for 15-20 minutes until golden and puffed.

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