These pastry-wrapped olives are ready to bake a few minutes before company arrives.
- Portion size 24 servings
- Credits : Canadian Living Magazine: April 2005
- 24 pimento stuffed green olives
- 1 cup all-purpose flour
- 1 teaspoon Cajun seasoning
- 1/4 teaspoon salt
- 1 cup shredded old Cheddar cheese
- 1/3 cup butter softened
- 2 tablespoons fresh parsley minced
MethodLine 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.
Nutritional facts Per piece: about
- Sodium 271 mg
- Protein 2 g
- Calories 70.0
- Total fat 5 g
- Cholesterol 13 mg
- Saturated fat 3 g
- Total carbohydrate 4 g
- Iron 3.0
- Folate 4.0
- Calcium 4.0
- Vitamin A 4.0