Savory Olive Oil Pies

The other day I had a few friends over for lunch, so I needed to make something that was delicious but not labor-intensive.  These pies were the first thing I thought of, and turned out to be a great success (my friends ate three apiece).  They’re yummy, easy and transportable, not to mention versatile–you could fill them with literally anything.  For the filling, I chopped up two small squashes and an onion then sauteed them with thyme, rosemary and garlic (plus salt and pepper).   This recipe yields 4 pies, so I usually double it.


1/4 cup olive oil

2 cups flour

1 teaspoon salt

1 large egg

1 large egg white

1/4 cup cold water

Combine flour and salt in large bowl.  Add oil, eggs and water.  Mix well with a fork, then use your hands to knead the dough, keeping it in the bowl (it will be easier if the bowl is lower down, on a table rather than a counter).  Knead for about two minutes, until the dough is smooth and form it into a ball.  Refrigerate 30 minutes, then roll the dough out and divide it into four eight inch squares.  Add filling of choice, then fold the edges of the square in to the middle.  Bake 30 minutes at 400 degrees.  Enjoy!



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