Posted by: Jane 10-25-99 11:38 AM
1 box pie crust mix
1/4/ cup butter, melted
1 (1 lb.) can pitted Ripe Olives
1 cup, chopped and drained sauerkraut
1 egg, beaten,
dried tarragon as desired
Preheat oven to 425 degrees.
Blend pie crust mix with butter.
Roll olives with a rolling pin, to crush flat.
Drain well on paper towels.
Mix lightly with pie crust mix and sauerkraut.
Form into a ball, wrap, and chill for 30 minutes.
Pat to 1/4 inch thickness (it will be sticky) on floured board.
Cut with 2" round cookie cutter.
Brush with beaten egg, sprinkle with tarragon and coarse salt.
Bake at 425°F for 15 minutes.
Note: These will keep several days in a tin.
Separate layers with wax paper.
Recrisp in oven before serving.
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