Brie and Black Olives Pastry

• 1 roll of fresh flaky pastry
• 60 g of black olives without pips
• Olive oil
• 150 g of brie cheese
• Beaten egg yolk (to taste)

Roll out the pastry and cut into shapes with a pastry cutter.

Brush with beaten egg yolk and a little water and bake for 15 minutes at 200ºC. Set aside.

Meanwhile, chop the olives with the oil until you have a paste. Separate each flaky pastry in half and fill with a slice of Brie. Return to the oven to grill. Season with olive paste and serve immediately.