Olive and Onion rolls in Orange Juice and Olive Oil Pastry

(Eliopita Rollo)
From a recipe by Zoe Evangelou, revised by Vali Manouelides

Makes about 60 meze bites

Pastry
4 cups all purpose flour
1 1/2 teaspoon baking powder
1 teaspoon salt
1 cup olive oil
1 cup freshly squeezed orange juice

Filling
1 tablespoon olive oil
3 1/2 ounces chopped onions
1/2 pound juicy black olives, pitted (see how)
1 teaspoon dry oregano
3 tablespoons chopped mint leaves
Freshly ground pepper
Sesame seeds (optional)

In a large bowl stir together the dry ingredients. In another bowl beat together the olive oil and orange juice. Add the liquid to the flour mixture and knead briefly to make a soft dough.

To make the filing warm oil and sauté onion and olives for about 5 minutes. Add the rest of the ingredients – minus the sesame seeds — and sauté a few more minutes. Remove from the heat and let cool.

Preheat oven to 400F

Divide the dough into 4 pieces. Flatten each piece to make a strip about 16 X 4,5 inches. Place 1/4 of the filling forming a line in the middle of the strip and fold lengthwise to cover, forming a log. Wet the edge and press to seal. With large spatulas transfer to a baking sheet, seam-side down. If you like, sprinkle the working surface with sesame seeds before flattening and shaping the dough.

Bake for about 30 minutes, or until a light golden-crust forms. Let cool completely before slicing with a good serrated knife, to serve. Alternatively, you can make small, individual turnovers.