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:

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

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