Olives in cheese shortcrust pastry

Ingredients for 4 servings:

• 150 g flour
• 125 g butter
• 250 g cheese, grated, e.g. old Gouda or similar.
• Salt
• ½ tsp paprika powder
• 200 g olives, stuffed

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

quickly baked – great side dish for grilling

Spread flour on the work surface, spread butter in flakes on top. Sprinkle cheese on top. Add salt and paprika and chop with a large knife. Then quickly knead with your hands until you have a smooth shortcrust pastry. Form a roll with a diameter of 3 to 4 cm, wrap in foil, and let it rest in the refrigerator for 1/2 hour. In the meantime, drain the olives in a sieve. Cut approximately 1 cm thick slices from the dough roll, place 1 olive in the center of each, and form the dough into a ball. Place the balls on a baking sheet lined with baking paper and bake for 20 minutes in an oven preheated to 200°C. Serve while still warm, if possible.