Pastry Wrapped Olives Food

BAKED PASTRY-WRAPPED OLIVES

Steps:

• Lay the pastry on a clean work surface. Using a small, sharp knife or a pizza cutter, cut fifteen 2-inch squares from each pastry sheet (30 total). Place an olive in the middle of each pastry square and gently roll the dough around it into a ball or simply fold the dough around the olive, exposing the olive through the sides. Place on an ungreased baking sheet or freeze for up to 2 months in a plastic container, making sure the pastry pieces don't touch each other.
• Place a rack in the middle of the oven and preheat to 400 degrees F. Bake the olives for 15 to 17 minutes, turning them once halfway through baking. The pastry should be a pale golden brown on both sides. If baking the olives straight from the freezer, bake for closer to 20 minutes. Serve hot. (Warn people to let them cool for about a minute before biting into one; they are very hot.)
• Variations:
• You can line the pastry with various flavorings before you wrap the olive. Consider any of these possibilities:
• Finely chop 3 tablespoons fresh rosemary, basil, or thyme and press into the pastry.
• Press about ½ cup grated hard cheese into the pastry before you cut it into squares.
• Add a very light sprinkle of grated lemon zest to the pastry.
• Add a very light sprinkle of red chile flakes or cayenne pepper on top of the pastry.

BAKED CHEESE OLIVES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a small mixing bowl, combine cheese and butter or margarine. Stir flour and cayenne pepper into the cheese and butter mixture. Blend well. Wrap a tablespoon of dough around each green olive. Arrange the wrapped olives on a cookie sheet.
• Bake for 15 minutes, or until golden brown.

OLIVE BITES

Steps:

• In a mixing bowl, combine the flour and butter until the mixture resembles bread crumbs. Mix in the Cheddar and Parmesan and knead lightly to combine. Form the mixture into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
• Unwrap the dough, take a small piece and cover an olive, making sure the pastry surrounds the olive and there are no gaps. Flour your hands and roll the olive-encased pastry into a ball; put it on an ungreased baking sheet. Repeat the process with the remaining pastry and olives. Chill in the refrigerator for at least 1 hour. (Can be made a day ahead and held in the refrigerator.)
• Preheat the oven to 425 degrees F. Put the baking sheets on the middle shelf of the oven and bake until the pastries are light golden, about 10 minutes. Remove the bites from the oven and arrange on a serving platter.

PASTRY WRAPPED OLIVES

Steps:

• 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!

BAKED CHEDDAR OLIVES

Steps:

• In a bowl combine the Cheddar and the butter, add the flour and the cayenne, and blend the dough until it is combined well. Drop the dough by tablespoons onto wax paper and wrap or mold each tablespoon around each of the olives, covering each olive completely. Bake the wrapped olives on a baking sheet in the middle of a preheated 400°F. oven for 15 minutes, or until the pastry is golden, and serve them warm.

OLIVE PUFFS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut pastry into strips about 6 inches long and 1/2 inch wide. Wrap a belt of pastry around each olive. Place on an ungreased baking sheet.
• Bake for 20 minutes, or until golden brown.

OLIVE PASTRIES

Steps:

• 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 210-220°C for 10 minutes or until they are lightly golden.
• Cool and serve with pre dinner drinks or a buffet.

CHEESE-WRAPPED OLIVES (BOLLITAS)

Steps:

• Preheat oven to 400 degrees.
• In bowl of food processor, combine cheese, butter, paprika/cayenne, and flour.
• Process until smooth.
• Take about 1 Tablespoon of crumbly dough and place in the palm of your hand.
• Place one of the olives in middle of dough.
• Cup your hand to begin fixing dough around olive.
• Roll between palms of hands until dough is smoothly wrapped around olive.
• Sometimes the dough gets a little crumbly, rolling faster helps a bit, and you can stick dough onto any'naked' areas and roll until smooth.
• Repeat until all olives have been wrapped.
• Place onto oiled baking sheet and bake for 15 minutes.
• Due to the amount of cheese in the batter, these will be rather greasy when they emerge from the oven.
• Remove from baking sheet and place between paper towels to remove grease.
• Serve with dipping sauce of choice (I used a mango salsa).
• Note: Upon making these recently, I discovered that the preferred method should be to freeze these on a baking tray for about 3-4 hours before baking. This allows the texture of the 'dough' to remain firm around the balls when baking. Of course if you don't have the time, they are still just as tasty the first way... the balls just don't hold up quite as well in the oven.