Baked Green Olives in Spicy Cheese Pastry
"GREAT appetizer. Sounds strange, but have never had any left-overs and many rave reviews at parties. When I'm on my last legs, THIS (and either Muffaletta or Monte Cristo sandwich) are what I want my last meal to consist of."
photo by Jonathan Melendez
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
20
ingredients
- 2 cups extra-sharp cheddar cheese, grated, Tillamook is best
- 1 1⁄4 cups flour
- 1⁄2 cup margarine (softened) or 1/2 cup butter (softened)
- 1⁄4 teaspoon cayenne pepper
- 20 large spanish green olives (X-large Queens from Costco)
directions
- Mix the cheese and flour, and then mix in the margarine and cayenne, working the dough with your hands if it seems dry. Form a log in plastic wrap and chill in fridge over night. You want this to be fairly dry and crumbly. Mold approximately 1 tablespoon dough around each olive. The warmth from you hands will help keep it together. Bake at 400° for about 20 minutes or until golden. Serve hot, warm, or cold. (I prefer them hot ;-).
Questions & Replies
-
Is this pastry similar to a biscuit -
What type of flour? Self Rising or All Purpose?
Reviews
-
This is such a great recipe! I made them for a cocktail party and they were a hit! The dough itself is so good. It would be great even baked by itself! -
Closest recipe I have seen to the Olive Cheese Puffs, my father would make at Christmas time. My children ask for them now. Couple of things we do different: Use smaller olives, more of a bite size, watch the overall time in oven if smaller, leave out the cayenne & sub. salt and paprika. 10 minutes prep is a joke, consider rolling all your olives. One of the bummers about doing a smaller olive. With almost the exact same measurements as this recipe we would make 48. Enjoy. -
These are so good! I only left in the fridge for around two hours though, once the butter hardens you can use it. I will be using the cheese dough to make crackers and cheese straws. What a great dough.
-
Updating my review here: still a five-star winner! My Italian group ate them up happily! I also did a few of them using pitted dates (stuffed with pecan) for the non-olive-lovers and that's a nice variation. -
These are fun and delicious. My mother used to make these for parties and at Xmas and we would sneak them from the kitchen because there never would be any left over for us to snack on the next day. As I recall they freeze well also.
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RECIPE SUBMITTED BY
Pellerin
Eugene
An event planner by profession, and a life-long foodie wanna-be who loves to make people happy by feeding them things that make their eyes light up. I'm an empty-nester who enjoys nothing more than cooking for family and friends. When those are not available, my dogs make EXCELLENT and enthusiastic Guinea pigs for testing new recipes. Not surprisingly, I've found that the German Shorthaired Pointers have much more discriminating palates than do the Goldens, who would eat anything -and I mean ANYTHING- that wasn't nailed down (and some things that were). They are all convinced that I'm a gourmet chef, however they're a pretty easy audience.
FAVORITE QUOTE: "My theory is that all of Scottish cuisine is based on a dare." -- Mike Myers
