Ingredients
- 75 g self raising flour
- 75 g butter
- 50 g cheddar cheese
- grated
- 25 g parmesan cheese
- grated
- 20 stuffed olives
Instructions
- Place butter and flour into a bowl.
- Rub together until it looks like bread-crumbs.
- Mix in both the cheeses, knead lightly to firm it together.
- Roll into a 20cm log.
- Wrap in cling film and place in fridge for 30 minutes.
- Drain the olives well on kitchen towel.
- Unwrap pastry and cut into 20 pieces.
- Push thumb into the piece of pastry placing one olive in the centre and carefully wrapping the pastry around it making sure there are no gaps.
- Finish rolling on your pastry board with floured hands.
- When they are all done, refrigerate for one hour.
- Preheat oven to 210-220C for 10 minutes or until they are lightly golden.
- Cool and serve with pre dinner drinks or a buffet.
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