INGREDIENTS

500g ready puff pastry
500g ricotta cheese
3 pinches salt
4 pinches dried basil or even better some freshly chopped basil
4 handfuls pitted black olives (cut in halves)
black onions seeds to sprinkle over the pastry
1 egg (beaten)
rainbow peppercorns
few tbs plain flour

EQUIPMENT

pastry brush
rolling pin

METHOD

Remove pastry from the fridge 20 minutes before.
Mix ricotta with olives and seasonings.
Cut pastry in 9 square pieces and flatten on floured surface with rolling pin.
Place 1/9 of the ricotta in the middle of each square. Bring ends together and close the pastry.
Brush with beaten egg and sprinkle with black onion seeds.

Bake in preheated oven to 220°C (425°F) for about 15-12 minutes till golden.

Serve hot.