Pastry Wrapped Olives Recipes

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.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a mixing bowl, toss together the Parmesan, lemon zest and parsley until combined.
• In a separate small bowl, whisk the egg with 2 teaspoons water to make an egg wash.
• On a floured work surface, gently roll out the puff pastry sheet, removing any fold marks but keeping the same general size and shape. Using a sharp knife or a pizza wheel, cut forty 1-by-2-inch rectangles. Place an olive in the middle of a rectangle and gently wrap the pastry around the olive, pinching the seam and ends to seal. Coat the wrapped olive first in egg wash and then in cheese mixture. Transfer to the prepared baking sheet. Repeat with remaining pastry and olives.
• Bake until golden brown and crispy, about 15 minutes. Remove the olives from the baking sheet and cool completely on a wire rack.

Steps:

• Lay 12 anchovy fillets on a paper towel and gently pat dry. Wrap each anchovy around a garlic-stuffed green olive, then skewer with a toothpick or cocktail pick.

Steps:

• 1. 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.
• 2. Add salt & flour to cheese mixture. Make into a dough working all ingredients thoroughly.You can add cilantro at this time if desired.
• 3. 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.
• 4. 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!

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.

Steps:

• Allow cheese to sit out until it is at room temperature. In a large bowl, mix together the cheese, butter and paprika using a pastry blender. Gradually mix in flour, first using the pastry blender, then using your hands. Mix until the dough pulls together. It should form a solid ball with a smooth appearance, but have a crumbly texture when pulled apart. If dough appears too dry, add more shredded cheese.
• Preheat the oven to 375 degrees F (190 degrees C). Pinch off a small piece of dough, and cover an olive with it. Roll gently between your palms to smooth and seal the olive inside the ball. Place onto an ungreased cookie sheet and repeat with remaining dough and olives. Place the tray of covered olives into the refrigerator for 10 minutes to firm up.
• Bake for 20 to 25 minutes in the preheated oven, or until browned. Serve hot or at room temperature.

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.

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.

Steps:

• Heat the oven to 350 degrees. Beat the butter until creamy in a large mixing bowl, add the cheese and mix well. Stir in the flour, salt, cayenne and the Worcestershire and mix until smooth. Beat the egg with 2 tablespoons cold water. Add to the dough and mix just until incorporated. Refrigerate for 30 minutes.
• Remove the dough and flatten out a piece about the size of a walnut into a thin round. Place an olive on top and shape it around the olive, pinching to repair any breaks. Place it on an ungreased cookie sheet. Repeat with the remaining dough and olives. Bake until the dough sets, about 15 minutes. Serve hot.