Ingredients:

• 1 kg of bread flour
• 12gr of yeast
• 1 medium onion, chopped
• 1/2 a cup of black olives with pits
• Fresh mint finely chopped or dry mint
• 1/2 a cup of olive oil
• 1 1/2 cup of lukewarm water

Method:

• Place the flour in a large enough bowl, add yeast and mix well.
• Add the lukewarm water and knead well until the dough is very elastic, but not too stiff.
• Cover with a kitchen towel and let it stand for about one hour to rest.
• Add the olive oil to the dough and knead well.
• Add the chopped fresh mint or dry mint, chopped onion and olives.
• Knead again very well to combine the olives, onions and mint with the dough.
• Cut the dough into small pieces about the size of a tennis ball and knead them into oval or round shapes.
• Place your mini Eliopites (Black olive Pies) in a baking pan (leaving some space in between them) and bake in a preheated oven at 195 degrees Celsius (see conversions) for about 25 minutes or until they are golden brown.
• Remove from the oven, let them cool down a bit and serve.
• If you prefer instead of making small Eliopites you can make the whole dough into one or two bigger size pies.
• Eliopites are very tasty and can be eaten hot or cold as a snack.
• Traditionally in Cyprus Eliopites where baked in outdoor ovens (Fournous) which were heated with wood and tree brunches.