Braided pie with olive oil and vegetables
Ingredients
- 400 g T55 flour
- 20 cl of water
- 8 cl of full-flavoured olive oil
- Fine salt
- 5 slices of Serrano ham
- 1/2 head of escarole-type lettuce
- 200 g of Cantal
- 60 g of sun-dried tomatoes in olive oil
- 50 g pitted black olives from Nyons or Nice PDO
- 1 shallot
- 3 tablespoons of full-flavoured olive oil
- Salt and pepper
- 2 tbsp full-flavoured olive oil
- Fleur de sel
Tip
Instructions
- Get all the ingredients you need to make the pie out.
- Put the flour and a pinch of salt into a mixing bowl, then add the full-flavoured olive oil and the water.
Mix everything together with a fork until it forms a dough. Transfer the dough to the work surface, then knead it until it becomes smooth and supple.
Shape the dough into a ball, place it in the mixing bowl, then cover with a clean tea towel and leave it to rest for 30 minutes at room temperature.
- Wash the escarole leaves, then cook them for 3 minutes in boiling water. Drain them and run them under cold water to keep them green. Drain them again, leave them to cool slightly, then squeeze them with your hands to remove as much water as possible. Set aside. Finely chop the shallot, fry it in olive oil, then add the escarole leaves. Season with salt and pepper and fry for 5 minutes, then leave to cool.
Roll out the dough into a rectangle, 5mm thick.
Place the slices of ham in the centre, running the full length.
Next, add the sliced Cantal cheese, followed by the escarole leaves, then the sun-dried tomatoes, and finish with the pitted olives.
Roll out both ends of the dough to form two thick strips.
Cut both sides of the rectangle into two small strips, taking care to ensure you have the same number of strips on each side.
Fold the two strips at the ends over the lining.
Fold each side strip over the filling so that they overlap. The filling must be enclosed within the pastry.
- Place the pie on a baking tray lined with baking paper, then brush it with strong-flavoured olive oil, sprinkle with fleur de sel and bake for 1 hour in an oven preheated to 165°C.
Leave the pie to cool before serving. It is also delicious served cold.
Tip
For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.
If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence.
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