- Sheets savoury short pastry - 2 1/2
- Packet beef meat balls - 1
- Green olives, halved - 10
- Egg yolk - 1
- Poppy seeds - 1 Tbsp
- Plum sauce, to serve - 1/2 cup
Preheat an oven to 200°C (180°C fan-forced). Line a baking sheet with paper.
Cut the pastry sheets into 20 4x4cm squares.
Into the middle of each meatball, press half a green olive. Wrap each stuffed meatball in a pastry square, then place them onto the baking tray.
Whisk the egg yolk with 1 tablespoon of water. Brush the balls and sprinkle with poppy seeds.
Place into the oven for 20 minutes, until golden.
Serve warm with plum sauce for dipping.