| 75 g pitted black olives | 2 ml salt | | 95 g ground almonds | 3 ml ground black pepper | | 25 g shredded parmesan cheese | 30 ml grain mustard (old fashioned) | | 30 ml fresh basil, chopped | 2 blocks of taw puff pastry dough | | 45 ml olive oil | 50 ml milk |
Place the olives, almonds, parmesan cheese, basil, olive oil, salt, pepper and the mustard into a food processor and process until you get a soft mixture.. | | Roll out each piece of dough and make a rectangle that is approximately 8" X 5". | | Spread the mixture over each piece of dough. | | Fold the dough in half by bringing the top edge and the bottom edge together so that they meet in the middle. Make sure that the long sides (8") of the rectangle meet in the center, instead of the short side (5"). | | Brush the dough with milk. | | Fold the dough again, length wise, by bringing the top and the bottom parts together. | | Place in the refrigerator for 30 minutes. | | Preheat the oven to 400ºF. | | Remove the dough from the refrigerator and cut into slices that are one inch thick. | | Line a baking sheet with parchment paper. Place the slices face up and cook for 10 minutes. Flip each slice again and cook until golden. | | You can serve them as soon they come out of the oven or let them cool down and serve them later. They will keep for 5 days if they are in an air tight container. If they happend to get 'humid' after you take them out of the container, put them back in the oven at 400ºF for a few minutes and they will come back crispy again. |
|
