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Brie and Black Olives Pastry

Enjoy with
Sandeman Porto Imperial Reserve
Mixology & Food


  • 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.

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