PG TESTED

• 3 cups finely chopped onions
• 2 cups coarsely chopped stoned black olives
• 1 cup coarsely chopped green olives
• 2 tablespoons dry mint
• 1 teaspoon raw cane sugar
• 6 tablespoons brandy or Metaxa
• Freshly ground black pepper
• 2 17.3-ounce boxes frozen puff pastry (4 sheets total)
• 1 tablespoon olive oil
• 3 tablespoons sesame seeds

Saute onions over medium heat. When translucent add the olives, stir for 3 to 4 minutes. Add the mint, sugar, brandy and pepper. Stir again and remove from heat once all liquids have been absorbed. Cut the pastry into 3-by-4-inch squares. Place 1 1/2 teaspoons of the olive mixture on one corner of the pastry square. Roll pastry over the filling like a croissant. Place pies on a pan lined with baking paper, brush lightly with olive oil and sprinkle with sesame seeds. Bake at 375 for 20 to 25 minutes until golden.

Makes 35 pies.

-- Adapted from Christina Panteleimonitis