Pastry Wrapped Olives
Blue Ribbon Recipe
What a different, fun appetizer!
We enjoyed these served at room temp, so be sure to allow to let them cool entirely. The Test Kitchen
1 jar(s)green spanish olives w/ pimento
1 cwhite flour
3/4 sticksalted butter
1-2 dash(es)hot tabasco
1/2 tspworstchester sauce
1 pkgshredded cheddar cheese 16 0z.
·* sometimes i put some fresh chopped cilantro, or parsely in the dough for color. the cilantro adds a nice contrasting flavor if people will like it.
How to Make Pastry Wrapped Olives
- Have all ingredients room temperature. In the softened butter add the tobasco, and worstchester sauce, then the shredded cheese.Drain the olives in a strainer and set aside in a bowl.
- Add salt & flour to cheese mixture. Make into a dough working all ingredients thoroughly.You can add cilantro at this time if desired.
- Take aprox a tsp of the dough and make a ball. Flatten it in the palm of your hand and place an olive in the middle. Wrap the olive in the dough and make a ball again. Place on a greased cookie sheet. You can get 20 or so on a large cookie sheet. Place in 375* oven for aprox 30 min. or until tops start to get golden. You must keep an eye on them because you are using butter and this can burn easily . Remove from cookie sheet on a plate to cool and place in a tupperware container.
- You can make these ahead of time and place in a bag in a freezer to bake at another time. Make sure to flower them before you put in the bag or they will stick together and be a mess when you thaw them. They keep 3 months in the freezer. This is a great thing to have on hand when people drop by. You can always have a nice appetizer handy at all times!