Quick & Easy

Olives in cheese pastry

These bite sized olive and cheese fritters and packed full of savoury flavour and crunch - the perfect finger food for a birthday party or event.
olives in cheese pastry
50 Item



1.Sift 1 cup plain flour into a medium bowl; rub in 100g coarsely chopped butter.
2.Stir in 1 cup finely grated parmesan cheese and 2 teaspoons dried oregano; add up to 2 tablespoons water until ingredients cling together. Cover; refrigerate 30 minutes.
3.Drain 50 small stuffed olives on absorbent paper. Roll pastry between sheets of greaseproof paper until 3mm thick; cut 4cm rounds from pastry.
4.Top each round with an olive; fold pastry around olive to enclose. Place olives 1cm apart on greased oven trays. Cover; refrigerate 30 minutes. [Can be made a day ahead to this stage.]
5.Bake, uncovered, in moderately hot oven about 20 minutes or until golden; cool.

pastry for wrapping olives is best rolled only once for the wrapping process ­ more rolling causes it to shrink on cooking store recipe can be made a day ahead and stored in airtight container. Can be frozen, uncooked, for up to 3 months


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