Buffet Olives - Cheese Pie with Peppers, Tomatoes And Buffet Green Pitted Olives - The largest Table Olive producer in South Africa

Buffet Olives - Cheese Pie with Peppers, Tomatoes And Buffet Green Pitted Olives - The largest Table Olive producer in South Africa

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Cheese Pie with Peppers, Tomatoes And Buffet Green Pitted Olives

INGREDIENTS

500g plain flour 250g cold butter, broken into small pieces (or cubed) 1 can Buffet Green Pitted Olives 1 shallot (or small onion), finely chopped 1 large red bell pepper, medium sliced (remove all the pips and white from the inside) 4 small ripe tomatoes 250g mature cheddar & 250g gruyere cheese grated 2 large eggs Fine table salt

METHOD

1. To make your pastry, combine the flour, butter and a pinch of salt in a food processor; pulse until it looks like breadcrumbs. Add 5-6 tablespoons of cold water, then use the “pulse” function until all the ingredients come together into a ball. Remove and wrap the ball of dough in clingfilm and chill in the fridge for 30minutes. 2. Switch on and heat your oven to 200°C 3. In the meantime, place the sliced peppers into a frying pan with a little melted butter (medium heat) and cook for around 4-5 minutes (you still want a little crunch).When cooked, remove from the pan and place on some paper towel and leave to cool. 4. Mix together the cooked peppers, two cheeses and a handful of Buffet Green Pitted Olives. Season liberally with ground black pepper and a little salt (be careful...the olives are already salty). 5. Beat 2 eggs lightly, add to the peppers, cheese and olives and mix well. 6. With a rolling pin (or a wine bottle if you don’t have one) roll out the pastry on a floured surface (a handful of flour should be sufficient). Your pastry should be around as thick as a R5 coin. You need to be able to cover the inside of a shallow pie dish (about 25cm x 6cm) right up to the top of the rim with the pastry. If there are any holes, just gently push the pastry along with your fingers until they are covered. Trim off any excess pastry. 7. Empty your cheese and pepper filling into the pastry dish, and smooth to create an even surface. 8. Add a couple of extra olives and tomatoes (cut in half) on the top (you can also add some small chunks of cheese for extra zing) 9. Bake in your heated oven for 30-40 minutes, until the pastry is golden brown, your filling has set to your liking and the tomatoes are nice and roasted. 10. Remove and leave to cool for about 10-15 minutes before cutting and serving with a fresh green leaves and herbs salad.

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INGREDIENTS

500g plain flour 250g cold butter, broken into small pieces (or cubed) 1 can Buffet Green Pitted Olives 1 shallot (or small onion), finely chopped 1 large red bell pepper, medium sliced (remove all the pips and white from the inside) 4 small ripe tomatoes 250g mature cheddar & 250g gruyere cheese grated 2 large eggs Fine table salt

METHOD

1. To make your pastry, combine the flour, butter and a pinch of salt in a food processor; pulse until it looks like breadcrumbs. Add 5-6 tablespoons of cold water, then use the “pulse” function until all the ingredients come together into a ball. Remove and wrap the ball of dough in clingfilm and chill in the fridge for 30minutes. 2. Switch on and heat your oven to 200°C 3. In the meantime, place the sliced peppers into a frying pan with a little melted butter (medium heat) and cook for around 4-5 minutes (you still want a little crunch).When cooked, remove from the pan and place on some paper towel and leave to cool. 4. Mix together the cooked peppers, two cheeses and a handful of Buffet Green Pitted Olives. Season liberally with ground black pepper and a little salt (be careful...the olives are already salty). 5. Beat 2 eggs lightly, add to the peppers, cheese and olives and mix well. 6. With a rolling pin (or a wine bottle if you don’t have one) roll out the pastry on a floured surface (a handful of flour should be sufficient). Your pastry should be around as thick as a R5 coin. You need to be able to cover the inside of a shallow pie dish (about 25cm x 6cm) right up to the top of the rim with the pastry. If there are any holes, just gently push the pastry along with your fingers until they are covered. Trim off any excess pastry. 7. Empty your cheese and pepper filling into the pastry dish, and smooth to create an even surface. 8. Add a couple of extra olives and tomatoes (cut in half) on the top (you can also add some small chunks of cheese for extra zing) 9. Bake in your heated oven for 30-40 minutes, until the pastry is golden brown, your filling has set to your liking and the tomatoes are nice and roasted. 10. Remove and leave to cool for about 10-15 minutes before cutting and serving with a fresh green leaves and herbs salad.