•2 tablespoons (3g) dried mint or ½ cup (10g) fresh mint, finely chopped, and 1 cup (50g) fresh coriander, finely chopped
•2 tablespoons (20ml) olive oil
For the Topping
•1 tablespoon (10ml) orange juice or olive oil
•2 tablespoons (20g) sesame seeds
METHOD
1. In a bowl or the bowl of a stand mixer, combine the flour, baking powder, and salt. Mix well.
2. Add the sunflower oil and rub it into the flour mixture with your hands or beat it with the mixer until coarse crumbs form.
3. Add the orange juice and water, then knead until you have a soft, fluffy dough. Cover it and set aside for 30 minutes.
For the Filling
1. In a bowl, mix all the filling ingredients. Roll out the dough into a large sheet, approximately 38x45 cm. Spread the filling evenly over the surface, leaving a 2-3 cm border around the edges to prevent the filling from spilling out.
2. Roll the dough tightly into a log. Carefully transfer the rolled olive pie to a round baking pan with a hole in the middle (like a bundt pan). Form it into a ring, then brush with orange juice or olive oil and sprinkle with sesame seeds.
3. If desired, score it into 3-4 cm pieces. Bake in a preheated oven at 180°C for 50 minutes, or until our olive pie is golden brown.
