Filled Pie with Carbonade and Olives

Directions

1. 1

   Step 1

   

   Sift the flour. Open the jar of olives and drain the brine: you will need 100 g of the olives themselves, without the brine. Prepare a 22–24 cm baking pan and a skillet.

2. 2

   Step 2

   

   In a deep bowl, whisk the eggs with salt and baking powder until slightly foamy. Add the mayonnaise and sour cream, and mix all ingredients until smooth.

3. 3

   Step 3

   

   In a separate bowl, combine the flour and semolina. Gradually add the dry mixture to the liquid base, mixing the dough until smooth each time. The consistency should be thick, like for pancakes. Let the dough rest for 10 minutes.

4. 4

   Step 4

   

   Cut the carbonade and onion into small cubes, and the olives into thin slices. Heat 1 tsp. of vegetable oil in a skillet over medium heat. Add the onion and sauté until soft and lightly golden. Transfer the onion to a bowl, add the chopped carbonade and olives. Season everything with pepper to taste and mix.

   TipYou can skip adding salt to the filling — the olives and carbonade are already salty.

5. 5

   Step 5

   

   Grease the baking pan with the remaining vegetable oil. Pour in half of the dough, add the filling, and carefully spread it with a spoon. Pour the remaining dough on top. Place the pan in an oven preheated to 180 °C and bake the pie for 40 minutes.

   TipBaking time depends on your oven's power. Check for doneness yourself: the pie should be cooked through and golden on top.

6. 6

   Step 6

   

   Let the finished pie cool and transfer it to a plate. Cut the pie into portions and serve.