Κυπριακες Χοργιατικες Eλιοπιτες (Cypriot Black Olive Pies)

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~ Ingredients: ~ 1 kg of bread flour ~ 12gr of yeast ~ 1 medium onion, chopped ~ 1/2 a cup of black olives with pits ~ Fresh mint finely chopped or dry mint ~ 1/2 a cup of olive oil ~ 1 1/2 cup of lukewarm water

 

~ Place the flour in a large enough bowl, add yeast and mix well. ~ Add the lukewarm water and knead well until the dough is very elastic, but not too stiff. ~ Cover with a kitchen towel and let it stand for about one hour to rest. ~ Add the olive oil to the dough and knead well. ~ Add the chopped fresh mint or dry mint, chopped onion and olives. ~ Knead again very well to combine the olives, onions and mint with the dough. ~ Cut the dough into small pieces about the size of a tennis ball and knead them into oval or round shapes. ~ Place your mini Eliopites (Black olive Pies) in a baking pan (leaving some space in between them) and bake in a preheated oven at 195 degrees Celsius (see conversions) for about 25 minutes or until they are golden brown. ~ Remove from the oven, let them cool down a bit and serve. ~ If you prefer instead of making small Eliopites you can make the whole dough into one or two bigger size pies. ~ Eliopites are very tasty and can be eaten hot or cold as a snack. ~ Traditionally in Cyprus Eliopites where baked in outdoor ovens (Fournous) which were heated with wood and tree brunches. ~ Good luck and enjoy.