Sweet onion pies

Grease the muffin pan. Sift the flour and salt in a bowl and add cubed butter. Rub the butter, with your fingertips, into the flour till the dough resembles breadcrumbs. Make a hole in the middle.

Crush the peppercorns and chop. Add, with egg yolk, mustard and 2 teaspoons water, to the flour. Mix with a knife till crumbly. Make a ball, wrap in foil and cool 20 minutes in the fridge.

Preheat the oven to 200°C/395°F.

Roll the dough, on a flour dusted work area, to 2-3 mm thick. Cut circles of 8 cm. Place in the molds and puncture with a fork little holes in the dough. Bake 8-10 minutes until golden brown.

Heat some oil in a pan. Add the ring-sliced onion and sliced garlic and simmer, covered, 30 minutes till the onions are cooked. Add sugar and vinegar and fry over medium heat, while stirring, till most of the remaining fluid has evaporated. Stir the raisins into the mixture. Fill each pie with little tapenade. Add the onion mixture and the crumbled feta.

Serve the pies hot or cold.