Servings: 40
Preparation Time: 10 minutes
Baking Time: 20 minutes

For the pastry
1 kg of flour
3 teacups of fresh orange juice
2 teaspoons of baking powder
1 teacup of Oleus Premium Extra Virgin Olive Oil
For the filling
1⁄2 kg of olives
2 onions finely sliced
a few sprigs of fresh chopped coriander dried or fresh mint

Put the pastry’s ingredients in a large bowl and mix it with your fingertips until you have a very elastic, but not too thick pastry. Once the dough is formed, chill it for 30 minutes and prepare the filling mixture.
Remove the olive pits and finely chop the olives.
Add the onions, the coriander, the mint and the filling is ready. Then, divide the pastry into 40 equally sized balls.
Flatten each ball by placing between your palms and put some filling on and then wrap it like rolls. Press the edges to prevent the filling out and turn slightly one side to make a crescent. Array the pies onto a greased baking tray and bake at 200°C for 15 – 20 minutes, until they turn golden.