Fluffy Olive Pie with Beer (Vegan / Fasting-Friendly)
If we love traditional flavours and are looking for something easy, hearty and a little different, this olive pie is a wonderful choice! It is light, fragrant and effortlessly baked in a single pan. The beer helps make the dough wonderfully light, while the orange juice and fresh herbs add a lovely, distinctive flavour.
Ingredients
- 260 grams black cypriot olives
- 1 spring onion
- 1 onion sautéed in 2 Tbsp olive oil
- 1½ cups fresh coriander 75 grams
- ¼ cup fresh mint or 2 Tbsp dried mint
- 320 grams village-style flour
- 320 grams self-raising flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1½ Tbsp granulated sugar
- 125 ml olive oil
- 125 ml fresh orange juice
- 330 ml brown beer
- Sesame seeds for sprinkling
Instructions
- Preheat the oven to 175°C (350°F), using the fan setting. Line a 26 cm baking pan with parchment paper.
- Remove the pits from the olives and cut them into smaller pieces or slices. Place them in a bowl. Add the spring onion, sautéed onion, coriander and mint. Mix well.
- Add the village-style flour and self-raising flour, baking powder, baking soda, salt and sugar. Mix again.
- Make a well in the centre of the mixture and add the olive oil, orange juice and beer. Mix well until you have a moist dough.
- Transfer the mixture to the baking pan. Spread some orange juice over the surface and sprinkle with sesame seeds.
- Bake for 60–70 minutes, or until golden brown and cooked through.