200g of pastry sheet
80g of fennel
2 tablespoons of olive oil
1 tablespoon of black pepper
20g of pitted green olives
1 egg
salt and black pepper to taste
200g of pastry sheet
80g of fennel
2 tablespoons of olive oil
1 tablespoon of black pepper
20g of pitted green olives
1 egg
salt and black pepper to taste
Open the pastry sheet and cut it into 8 rounds, each with a diameter of 7cm and a thickness of 3mm
Clean and wash the fennel, remove the stalks and use only the leaves
Cut the fennel into fine strips and drizzle with olive oil
Add the black pepper, green olives cut into quarters, and mix well
Brush the edges of the pastry sheet rounds with egg
Place the fennel in the center of four rounds, cover with the other 4 rounds, and press the edges
Make 2 holes with a fork on the top round
Bake in a hot oven until golden brown
Serve in quarters.
