Recipe: WAYNE GOOD | Images: ASHLEE DECAIRES
1 jar good quality stuffed olives
100g cold butter
100g grated cheese
1 cup flour
1 tsp salt
pinch cayenne pepper
50ml (approx.) cold water
Place the butter, cheese, flour, salt and cayenne pepper into a food processor. Process until the mixture looks like breadcrumbs. Add the water and pulse until a dough has formed.
Rinse the olives in warm water and dry off.
Place a piece of pastry in your hand (about a dessert spoon) and flatten into a round shape. Place an olive on the pastry and wrap around and roll in your hand to form a ball. Repeat until all the pastry is used.
Place onto a tray lined with baking paper and place into your freezer for 30 minutes.
Remove and cook in a pre-heated oven at about 190°C for 15 to 20 minutes. Serve warm.