Coated olives

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serves 8

  • 150 g of grated Gruyère cheese
  • 150 g of flour
  • 1 level tsp of baking powder
  • paprika
  • 120 g of soft cooking butter
  • 1 whisked egg white
  • 1 jar of stuffed olives
  • 1 whisked egg yolk for brushing on

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  1. 1 Mix the Gruyère, flour, baking powder and spice.
  2. 2 Spread on the cooking butter in flakes. Add the egg white and work all into a smooth dough.
  3. 3 Wrap in aluminium foil and allow to stand in the fridge for at least 30 mins.
  4. 4 Drain the olives through a colander.
  5. 5 Roll the dough into balls the size of a hazel nut. Press an olive into each ball of dough and place on a baking tin lined with baking parchment paper.
  6. 6 Brush the dough balls with egg yolk and bake for approx. 15 mins. in the oven, preheated to 200°C. Serve slightly warm or cold.

Cheese in this recipe