Olive puff pastry pockets

Name: Olive puff pastry pockets
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 1 pack of (450 g) Frozen pastry; 2-3 stem(s) Basil; 2 Branches of rosemary; 1 small clove of garlic; 150 g green olives (no stone); 75 g Fresh cream; 7-10 Tbsp coarse salt and pepper; 7-10 Tbsp Flour; 1 Egg Yolk; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

1 pack of (450 g) Frozen pastry
2-3 stem(s) Basil
2 Branches of rosemary
1 small clove of garlic
150 g green olives (no stone)
75 g Fresh cream
7-10 Tbsp coarse salt and pepper
7-10 Tbsp Flour
1 Egg Yolk
baking paper

Directions

1
Place the slices of dough next to each other and allow to thaw. Wash the herbs and shake dry. Pluck off leaves or needles and chop finely. Peel garlic and press through. Finely chop 4-5 olives.
2
Mix crème fraîche, garlic, chopped olives and half of the herbs. Season with salt and pepper.
3
Place the slices of dough on top of each other and roll out rectangularly (24 x 32 cm) on some flour. Cut into 12 squares. Spread the herb cream in the middle of each. Place 2-3 olives on top of each. Place opposite corners on top of each other and press on.
4
Place bags on a baking tray lined with baking paper.
5
Whisk the egg yolk and 1 tablespoon of water. Coat pockets with it. Sprinkle with rest of herbs and coarse salt. Bake in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for 15-20 minutes.