I had these at a friend’s house many years ago. She told me the ingredients but the next day I couldn’t quite remember them. But this is how I make them; I’m not entirely sure it’s how she did it. I like to use a mix of green stuffed olives and black kalamatas. I’m stating the obvious here, but if using kalamatas make sure the stones are removed. You can use whatever cheese you like, but I find a really bitey vintage cheese works best.
100 grams self raising flour
100 grams butter, melted
1 cup grated cheese
½ teaspoon salt
Mixed dried Italian herbs
- Preheat oven to 180 degrees C, and line a baking tray with baking paper.
- Combine the flour, butter, cheese, salt and herbs. Mix well. You may need to add a little more flour if the mix seems a bit sticky, or some chilled water if it’s a bit dry. What you want is a firm dough that’s not sticky. They type of cheese used will alter the consistency somewhat.
- Place the olives in a colander to drain. Take a piece of pastry, flatten out and press the olive into the dough. Work the dough around the olive so it is completely enclosed. Repeat until all the pastry I used up.
- Bake for 15-20 minutes or until the balls are starting to colour slightly.
- Allow to cook on a rack, and serve as a pre dinner nibble.