Plunge the vine leaves into boiling salted water. Rinse under cold water and drain well.
Lay the leaves, smooth side up, side by side on a work surface. (Use bottled leaves if fresh ones are unavailable.)
Fry the onion and garlic in the oil and mix with the olives and origanum. Stir in the egg and breadcrumbs. Season with salt and pepper.
Place 5 ml of olive mixture on each leaf and roll up the leaf, tucking in the ends to make a small parcel.
Pack the dolmades into a saucepan and add stock. Place a small plate on top of the dolmades to stop them from moving about during cooking and steam for 20 minutes.
PASTA: Cook pasta according to pack instructions.
Mix sachet of seasoning into sour cream and stir into warm pasta. Place on serving platter.
Remove dolmades from cooking liquid and arrange on pasta salad.