Olive mini pies with eggplant and gruyere
- 2 puff pastry sheets, store-bought or homemade
- 100 g. (3.5 oz) pitted black olives
- 3-4 spring onions, sliced
- 100 g. (3.5 oz) green olive paste
- 1 eggplant, diced
- ½ cup olive oil
- 150 g. (5.3 oz) gruyere, grated
- freshly grounded pepper
- the white of an egg
- sesame seeds for sprinkling
Remove the bitterness of the eggplant cubes, by leaving them for 20' minutes in a strainer, sprinkled with salt. After 20' wash the cubes and drain them.
Heat the olive oil and sauté the onions for 3' to 4'. Add the eggplant cubes and continue sautéing over low heat, until the vegetables are tender and their fluids have evaporated.
Take the mixture off the heat and, once it cooled off, add the pulp of green olives, chopped black olives, the gruyere, salt and pepper.
Place one puff pastry sheet in a buttered rectangular baking pan, in a manner that it covers the bottom and a little of the sides of the pan. Spread the mixture with the olives over the pastry sheet, in a thin layer. Cover with the second pastry sheet, press it so as to stick well and carve it into long strips. Brush the surface of the pie with the white of an egg and sprinkle it with sesame seeds.
Bake the pie in a preheated oven at 180º C (356º F), until the pastry turns golden brown. Remove it from the oven, allow it to cool off slightly and cut it at the locations you have carved.