OLIVE SPIRALS 
MAKES 24 APPETIZER WHEELS

½ c. (125 mL) pitted green Sicilian olives
¼ c. (50 mL) pine nuts
1 tbsp. (15 mL) prepared sun dried tomato pesto*
1 tbsp. (15 mL) extra virgin olive oil
2 tsp. (10 mL) capers, rinsed and drained
Generous pinch crushed dried chilies
½ (397g) pkg. frozen puff pastry, thawed
1 egg yolk

Combine olives, nuts, pesto, oil, capers, and chilies in a food processor or blender fitted with a metal blade. Whirl to blend, scraping down sides of bowl with a spatula. Continue to whirl until chunky paste forms. Do not over purée. Set aside. Preheat oven to 400F (200C). Line a baking sheet with parchment paper. On a lightly floured board, roll block of pastry to a 12 x 8 inch (30 cm x 20 cm) rectangle. Smooth olive paste in an even layer over entire surface of pastry. With the wide end facing the edge of counter, tightly roll up pastry lengthwise into a 12 inch *30 cm) log. Brush the edge with a little water and press to seal. (If making ahead, wrap in plastic wrap and refrigerate up to 2 hours before baking.) Using a serrated knife, cut log crosswise into 24 (½ inch/1 cm) wheels. Place flat on parchment lined baking sheet about an inch (2.5 cm) apart. Whisk egg yolk with a little water and lightly brush the surface of the pastry wheels. Bake in the centre of the preheated oven for 15 to 20 minutes or until golden brown and flaky. Serve immediately.