Feta and California Ripe Olive Turnovers
16 servings
Ingredients
- 245 g (about 1 3/4 cups) gluten-free all-purpose flour (I recommend using Better Batter)
- 42.5 g (about 2/3 cup) Expandex modified tapioca starch
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 1/2 tablespoons lemon juice
- 3/4 cup warm water
- 1 (6-ounce drained weight) can of California Ripe Olives
- 4 ounces crumble feta
- 1/3 cup sundried tomato paste or pesto
Directions
- Preheat oven to 350 degrees F.
- To prepare dough, combine flour, Expandex and salt in bowl of a stand mixer; add oil, juice and water and mix until well combined. Cover and allow to stand for 20 minutes.
- While dough stands, combine California Ripe Olives and feta in a food processor and pulse until coarsely chopped.
- Divide dough into 4 equal sections. Working with 1 section at a time, roll out into 13- x 9-inch rectangle on a lightly flour surface (keep remaining sections covered). Cut large rectangle into 4 small rectangles (Eventually you will have 16 rectangles, but work in batches of 4).
- Spoon about 1 teaspoon of sundried tomato paste onto half of rectangle; top with 1 tablespoon on olive mixture. Fold over short side to short side and crimp with a fork. Place on a lightly greased baking sheet; repeat with remaining dough and mixture.
- Bake at 350 degrees F for 25 minutes or until lightly browned (if bottoms begin to brown too quickly before tops, broil until tops are lightly browned.) Remove from oven and serve warm.
If a gluten free dough is not required, these could easily be made with a purchased or homemade pie crust.
