Buffet Olives - Buffet Olives Savoury Cheese Balls - The largest Table Olive producer in South Africa

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Buffet Olives Savoury Cheese Balls

Aspiring Chef: Jeanette Ras

INGREDIENTS

- 2 Cups grated Cheddar or any other strong flavoured Cheese - 300 ml Cake Flour - ¼ teaspoon Cayenne Pepper / Paprika - ½ Cup melted Butter - 1 Packet Buffet Olives - any of the product range An absolute favourite for a party, or to be served as hors d’oeuvres. Only 5 ingredients which can be increased accordingly. Make to enjoy right away, or freeze for a quick party solution.

METHOD

Line a baking sheet with parchment paper. If baking right away, preheat the oven to 200°C. Combine the grated Cheddar, Flour, Butter and Cayenne / Paprika in a food processor and pulse together until a crumbly dough forms. It should hold together when you pinch some between your fingers. If the dough is not holding together, drizzle the mixture with 1 tablespoon cold water and pulse again until it is cohesive. Transfer the dough to a bowl. (I mixed the ingredients with a fork and used my fingers to form a dough). Drain the Buffet Olives and pat dry. Pinch off a small piece of dough and flatten it between your fingers to form a thin sheet. Lay an Olive in the middle of the dough and wrap the dough around the Olive to enclose it. Pinch off any excess dough, then roll the Olive between the palms of your hand to smooth the dough. Arrange on the prepared baking sheet. If baking right away, place in the oven and bake until the pastry is puffed and golden brown, 15 to 20 minutes. If making ahead for freezing, place the baking sheet in the freezer for about 30 minutes. Transfer the Olives to an airtight container and store in the freezer for up to 1 month. To bake, preheat the oven to 200°C. Bake until golden brown, 20 to 25 minutes.

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INGREDIENTS

- 2 Cups grated Cheddar or any other strong flavoured Cheese - 300 ml Cake Flour - ¼ teaspoon Cayenne Pepper / Paprika - ½ Cup melted Butter - 1 Packet Buffet Olives - any of the product range An absolute favourite for a party, or to be served as hors d’oeuvres. Only 5 ingredients which can be increased accordingly. Make to enjoy right away, or freeze for a quick party solution.

METHOD

Line a baking sheet with parchment paper. If baking right away, preheat the oven to 200°C. Combine the grated Cheddar, Flour, Butter and Cayenne / Paprika in a food processor and pulse together until a crumbly dough forms. It should hold together when you pinch some between your fingers. If the dough is not holding together, drizzle the mixture with 1 tablespoon cold water and pulse again until it is cohesive. Transfer the dough to a bowl. (I mixed the ingredients with a fork and used my fingers to form a dough). Drain the Buffet Olives and pat dry. Pinch off a small piece of dough and flatten it between your fingers to form a thin sheet. Lay an Olive in the middle of the dough and wrap the dough around the Olive to enclose it. Pinch off any excess dough, then roll the Olive between the palms of your hand to smooth the dough. Arrange on the prepared baking sheet. If baking right away, place in the oven and bake until the pastry is puffed and golden brown, 15 to 20 minutes. If making ahead for freezing, place the baking sheet in the freezer for about 30 minutes. Transfer the Olives to an airtight container and store in the freezer for up to 1 month. To bake, preheat the oven to 200°C. Bake until golden brown, 20 to 25 minutes.