Name: Fennel and olive pillows
Cook time: 35 min
Total time: 35 min
Ingredients: Fennelandolivepillows; 1 cup (150g) plain (all-purpose) flour; 100 gram (3 ounces) butter; 1/4 cup (15g) wheat bran; 2 tablespoon milk, approximately; 1 tablespoon fennel seeds; 1 teaspoon butter; 1 tablespoon onion, finely chopped; 1/4 cup fennel bulb, finely chopped; 1/4 cup (30g) seeded black olives, chopped finely; 1 tablespoon fresh fennel fronds, chopped; 2 tablespoon packaged breadcrumbs; 1 tablespoon milk

Ingredients

Fennelandolivepillows

1 cup (150g) plain (all-purpose) flour

100 gram (3 ounces) butter

1/4 cup (15g) wheat bran

2 tablespoon milk, approximately

1 tablespoon fennel seeds

1 teaspoon butter

1 tablespoon onion, finely chopped

1/4 cup fennel bulb, finely chopped

1/4 cup (30g) seeded black olives, chopped finely

1 tablespoon fresh fennel fronds, chopped

2 tablespoon packaged breadcrumbs

1 tablespoon milk

Method

Fennelandolivepillows

1.Preheat oven to 200°C (180°C fan forced). Oil oven trays, line with baking paper.

2.Make fennel and olive filling. Heat butter in medium frying pan, cook onion and fennel, stirring, over low heat, 5 minutes. Add olives, cook, covered, a further 2 minutes. Remove from heat, stir in fennel fronds, breadcrumbs and milk. Cool.

3.Sift flour into bowl, rub in butter, stir in bran. Add enough milk to make a firm dough. Knead gently on floured surface until smooth. Cover, refrigerate 30 minutes.

4.Roll pastry on floured surface until 3mm ( ⅛ inch) thick. Cut pastry into 6cm x 7cm (2¼ inch x 3 inch) rectangles. Place 1 level teaspoon of filling onto centre of each rectangle, brush edges with water. Roll rectangles up from short sides, press ends to seal. Place on oven trays, seam-side down. Brush with a little water, sprinkle with seeds.

5.Bake pillows about 20 minutes or until well browned, cool on trays.