Κυπριακες Χοργιατικες Eλιοπιτες (Cypriot Black Olive Pies)
~ 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.