Olive Pesto Stuffed Super Soft Hand Pies | Episode 343


Servings: Makes 14 - Prep time: 25 M - Cook Time: 30 M - Total Time: 55 M


  • 1 egg
  • 240 ml yogurt
  • 100 ml sunflower oil
  • 1 tbsp mayonnaise
  • 1 tsp salt
  • 16 g baking powder
  • 400 g all purpose flour
  • 1 egg for top
  • 115 g black olives, pitted
  • 50 g sun dried tomatoes
  • 50 g grated cheese
  • 1 tbsp pine nuts
  • handful parsley
  • 3 tbsp olive oil
  • pinch salt


1. Preheat the oven to 200C 392F and line a baking sheet with parchment paper.
2. In a medium mixing bowl, combine the egg, yogurt, oil, mayonnaise and salt.
Add the baking powder and all purpose flour. Stir until incorporated. Add more flour if dough is too sticky. Knead to a smooth ball of dough. Set aside.
3. Make the filling; Combine the ingredients for the filling in a foodprocessor. Pulse several times until smooth.
4. On a lightly floured surface, Roll dough into balls and flatten each ball of dough with your hands. Put a small amount of the filling in the center. Fold the circle in half over the filling so the edges come together and pinch them closed very gently. Place on lined baking sheet. 
5. Brush top with egg wash and bake in preheated oven for about 30 minutes or until golden to deep brown. 


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