John Myers
Ingredients for 36 servings:
- 150 g flour
- 125 g butter, cold in flakes
- 250 g cheese, grated, e.g. Gouda, old or medium-aged
- 1 pinch of salt
- Paprika powder
- 200 g olives, stuffed with paprika paste, drained weight
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
Olives in pastry
Quickly knead the flour, butter, grated cheese, salt, and paprika into a dough and shape into rolls about 5 cm in diameter. Let these rolls rest in the refrigerator for 1 hour. In the meantime, drain the olives thoroughly. Preheat the oven to 200-220°C. Cut 1 cm wide slices from the dough rolls, flatten them slightly, add an olive to each one, wrap them in the dough, and roll them into small balls. Alternatively, you can first roll small balls, press an olive into each one, and then reseal them. Place the balls on a baking tray lined with baking paper and bake for 20 minutes until light brown. They taste great warm from the oven but also cold.
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