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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pit the olives and mince well. Place in a small bowl and add the olive oil, goat cheese and mash to lightly mix then add the chopped rosemary. Preheat the oven to 375° and lightly oil a baking sheet. | 2. Roll out pastry on a lightly floured suface to 1/4 inch thick. Cut six 5-in circles then six 4 1/2 circles of pastry dough. Use small plates as templates. Place the six smaller rounds on the baking sheet. | 3. Spoon the olive mixture into the centers of the small rounds distributing the mixture well. Brush the edges with beaten egg. Cover each round with a larger one. Press edges to seal and brush tops with the last of the beaten egg. | 4. Bake the pastries until golden brown, avout 20 minutes.Cool slightly before serving; ganish with chopped olives and rosemary sprig. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
large black olive	1 1/2	1/2	brine-cured chopped	-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
goat cheese	3 1/2	1/2		448.49699999999996	2.1532	30.2835	35.3142
rosemary	1	tablespoon	chopped	2.227	0.3519	0.0563	0.0996
rosemary sprig	6			-	-	-	-
phyllo dough	1		thawed	56.81	9.994	1.349	1.14
egg	1		beaten	71.5	0.36	6.28	4.755

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.