Small Olive pies by Maria and Eliza

Excellent Olive Pies. For the dough we used A) 750g Rustic flour, from durum wheat, for bread. B) 2 teaspoons baking powder 22g. C) 150 ml of seed oil. D) 200 ml of orange juice. E) 150 ml carbonated orange soft drink. G) 20 ml colourless vinegar. H) 1 teaspoon salt 2-3g. I) 30g starch.
For the filling we used A) 400g salted black olives without seeds. B) 1 medium onion, about 80g. C) About 40g of fresh coriander or parsley. D) 2 tablespoons dry and grated mint, about 6g. E) 60 ml Olive oil.
We put about 150g sesame seeds on top of the olive pies.
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