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Member recipe

Olive Pastries

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Serves 1 - 20

from Angela Harnett in WFI

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  • 75g plain Flour + extra for dusting
  • 75g Butter, chilled
  • 50g Cheddar, grated
  • 25g Parmesan, grated
  • 20 Olives


    1. Rub flour and butter to breadcrumb stage
    2. Mix in the cheeses and knead lightly to bring mixture together. Roll intp 20cm long sausaged, wrap in cling film and chill for 30 minutes
    3. Unwrap and slice the pastry into 20 slices using a sharp knife. Take one pastry piece and push an olive into it, making sure the olive is completely surrounded by the pastry with no gaps. Flour your hands and roll the olive stuffed pastry on the worktop until it forms a ball. Repeat with the remaining olives and pastry. Chill for at least an hour
    4. Preheat the oven to 220c/gas 7 and bake for 10 minutes until lightly golden

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