Olive and Cheese Balls
These pastry-wrapped olives are ready to bake a few minutes before company arrives.
Servings: 24 pieces
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 70 |
| pro | 2 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 4 g |
| fibre | trace |
| chol | 13 mg |
| sodium | 271 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 3% |
| vit A | 4% |
| folate | 4% |
-
24 small pimento-stuffed green olives
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) cajun seasoning
1/4 tsp (1 mL) salt
1 cup (250 mL) shredded old cheddar cheese
1/3 cup (75 mL) butter, softened
2 tbsp (25 mL) fresh parsley, minced
Preparation:
Line large rimmed baking sheet with parchment paper; set aside.
Pat green olives dry with paper towels, set aside. In large bowl, whisk together flour, Cajun seasoning and salt.
In another bowl, stir together cheese, butter and parsley; add flour mixture and stir to make smooth dough. Shape by heaping tablespoonfuls (5 mL) into balls; flatten into rounds. Place olive in centre of each round and wrap to encase completely; gently roll on work surface to smooth pastry. Place on prepared baking sheet. (Make-ahead: Cover and refrigerate for up to 24 hours or freeze in airtight container for up to 1 week.)
Bake in 400°F (200°C) oven until bottoms are darkened and pastry is firm, about 15 minutes. Serve warm or at room temperature.
Pat green olives dry with paper towels, set aside. In large bowl, whisk together flour, Cajun seasoning and salt.
In another bowl, stir together cheese, butter and parsley; add flour mixture and stir to make smooth dough. Shape by heaping tablespoonfuls (5 mL) into balls; flatten into rounds. Place olive in centre of each round and wrap to encase completely; gently roll on work surface to smooth pastry. Place on prepared baking sheet. (Make-ahead: Cover and refrigerate for up to 24 hours or freeze in airtight container for up to 1 week.)
Bake in 400°F (200°C) oven until bottoms are darkened and pastry is firm, about 15 minutes. Serve warm or at room temperature.
Source
Canadian Living Magazine: April 2005
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