Pastry spirals with black olive paté
An amuse-bouche to serve at parties, very easy to make, put them in the oven when the doorbell rings and nibble them with an aperitif. You can even make them with puff pastry, but with bread dough they’re a little lighter.
For the dough:
1/4 cube of brewer’s yeast
1 pinch of sugar
250 g flour
1/2 tsp of salt
1/2 spoonful of extra-virgin olive oil [GB]
125 ml warm water
3 spoonfuls of paté made from Taggiasca Ligurian black olives, by San Lorenzo [GB]
To make the dough, dissolve the yeast in the warm water, add the sugar and leave to rest for 5-10 minutes, until it starts frothing on top. For freeze-dried yeast, follow the instructions on the pack. Add the flour, salt and oil, and mix until the dough is smooth and only slightly sticky (if it’s too wet, add more flour). Leave to rest and rise in a bowl greased with oil, covered with a damp cloth, in a warm place. Once the dough has tripled in volume (this will take between 1-2 hours, depending on the weather), punch it down, knead it quickly and leave it to rise again. After the second rising (another 2 hours or so), it’s ready for use. Turn the oven on to 200°C. Roll out the dough thinly with a rolling pin, in a rectangle. Spread with the black olive paté, roll up along the longest side and cut into 1 cm pieces. Arrange the spirals with the rolled part facing upwards, on a baking tray covered in baking paper. Bake for 15-20 minutes and serve while still hot.
