• In a large bowl, place the flour, baking powder, olive oil and sunflower oil. Mix them all together until they look like wet sand.
• Afterwards, make a puddle in the center and add the warm water, salt, vinegar, fresh orange juice and knead until it becomes an elastic and smooth dough.
• We shape it into a ball, wrap it with cling film and leave it in the fridge for at least 1 hour to rest.
For stuffing
• In the multi-machine with the knives we put in all the ingredients for the filling and we beat until we get a paste.
For assembly
• Preheat the oven to 180 degrees in the air.
• Using a knife, cut the dough into pieces, take one piece and keep the rest covered with a towel so that they do not dry out. Knead it for a while on a floured surface and then open it into a thin round sheet. It doesn't have to be completely circular.
• Cut each sheet into 8 equal triangular pieces (like pizza).
• At the base of each triangle put a sharp spoonful of sweet filling and spread the top with a little water.
• We wrap each triangle starting from its circumference to make it like a small croissant.
• Do exactly the same process with the other pieces of dough.
• Put oil paste in a pan and spread the olive pies on top, leaving a distance of 2-3 cm between them. Lightly spread them with a little orange juice and sprinkle with a little sesame.