Ingredients
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
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
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1 Mix the Gruyère, flour, baking powder and spice.
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2 Spread on the cooking butter in flakes. Add the egg white and work all into a smooth dough.
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3 Wrap in aluminium foil and allow to stand in the fridge for at least 30 mins.
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4 Drain the olives through a colander.
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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.
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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.
Preparation hint
Use olives with different fillings such as almonds, paprika, anchovies, capers.
Nutrition facts
Suitable for snacks or aperitif nibbles
Bon
Appétit
Appétit
