Olives and anchovies bites

Ingredients for 5 servings:

• 115 g flour
• 115 g butter (chilled)
• 115 g cheese, finely grated (Manchego, Cheddar or Gruyère)
• 50 g anchovy fillets (in oil)
• 50 g olives (black, pitted)
• ½ tsp cayenne pepper
• Sea salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

popular Spanish tapas

Drain and roughly chop the anchovies, drain and roughly chop the olives, and then roughly chop them. Combine all ingredients in a bowl and knead into a firm dough. Wrap the dough loosely in cling film and refrigerate for 20 minutes. Roll out the dough thinly and cut into strips about five centimeters wide. Score each strip alternately to create triangles. Place these on a baking tray. Bake in an oven preheated to 200°C (Gas Mark 6) for 8-10 minutes until golden brown. Allow to cool on a wire rack. Sprinkle with sea salt before serving. These melt-in-the-mouth bites are easy to store: they can be frozen for up to three months or stored in an airtight container for up to 14 days.