heart of palm and black olive pie
Cuisine: Mediterranean
Prep time: 20 mins
Cook time: 1 hour 10 mins
Total time: 1 hour 30 mins
Ingredients
Ingredients for the dough:
  • ½ cup water
  • ½ cup vegetable oil
  • 1 teaspoon salt
  • ½ cup (115g) butter or margarine, softened
  • 3 cups all-purpose flour
Ingredients for filling:
  • 1 ½ tablespoons vegetable oil
  • 3 garlic cloves, minced
  • 400g canned tomatoes
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 600g canned hearts of palm, sliced
  • 85g pitted black olives, sliced in half
  • 1 egg, beaten
  • 1 tablespoon sesame seeds
Instructions
  1. To make the dough, combine water, vegetable oil, salt and butter in a big bowl. Slowly add the flour, mixing with your hands, until the dough reaches a perfect and soft consistency. Separate the dough into two balls and set aside or wrap in plastic wrap and keep in the fridge until ready to use (maximum 24 hours).
  2. To prepare the filling, heat vegetable oil in a saucepan over medium-high heat. Add the garlic and sauté until golden and fragrant, stirring frequently so that it doesn’t burn. Add the canned tomatoes, flour and salt. Reduce heat to low and let the mixture simmer uncovered for 5 minutes until it thickens.
  3. Add the hearts of palm to the tomato mixture and let simmer 5 more minutes. Add the olives and stir well to combine. Turn off the heat and let the mixture cool at room temperature.
  4. Preheat your oven to 180°C/350°F.
  5. To prepare the pie, remove both balls of dough from their plastic wrap. Take two sheets of baking paper. Spread a bit of flour over one baking sheet, place one ball of dough in the middle and flatten with the other baking sheet. Roll out the dough in the shape of a square with a rolling pin. Place the thin and flattened dough in a square Pyrex, making sure to pull the dough up the sides. Cut off any dough that hangs over the Pyrex’s edge and use to patch up any spots that remain uncovered.
  6. Flatten the second ball of dough according to the steps above and set aside.
  7. Pour the filling over the first layer of dough, making sure to spread it evenly across the Pyrex. Cover the filling with the second layer of dough and make sure that the pie is entirely covered, pinching the dough on the sides to form a nice design.
  8. Spread some beaten egg over the top and sprinkle with sesame seeds.
  9. Cook in preheated oven for 1 hour or until golden. Serve warm.
Notes
SLIGHTLY ADAPTED FROM: El Secreto del Buen Sabor cookbook
Recipe by Savormania at http://www.savormania.com/en/heart-of-palm-and-black-olive-pie/