Olive pockets with herbs and sea salt

Name: Olive pockets with herbs and sea salt
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 8 discs Puff pastry (à approx. 45 g; 10 x 10 cm); 24 green olives without stone; 4 Branches of rosemary; 4 Stem(s) Basil; 1 Egg Yolk; 1 TABLESPOON coarse sea salt

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 8

8 discs Puff pastry (à approx. 45 g; 10 x 10 cm)
24 green olives without stone
4 Branches of rosemary
4 Stem(s) Basil
1 Egg Yolk
1 TABLESPOON coarse sea salt

Directions

1
Place the puff pastry slices next to each other and let them thaw for about 10 minutes. Place 4 slices of puff pastry on top of each other and roll out to a square (16 x 16 cm). Cut both squares into 4 squares (each 8 x 8 cm).
2
Spread 3 ##Olives## on each and fold 2 opposite corners over each other, press well. Wash the herbs, dab dry and chop finely. Whisk the egg yolks with 1 tbsp. water. Brush olive pockets with egg yolk, sprinkle with ##herbs## and sea salt.
3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Remove and arrange on a plate. (Taste hot and cold!).