Best Pastry Wrapped Olives Recipes

Pastry Wrapped Olives image

Provided by Charleen Borchers

Time 1h40m

Number Of Ingredients 8

1 jar(s) green spanish olives w/ pimento
1 c white flour
3/4 stick salted butter
1 pinch salt
1-2 dash(es) hot tabasco
1/2 tsp worstchester sauce
1 pkg shredded cheddar cheese 16 0z.
* sometimes i put some fresh chopped cilantro, or parsely in the dough for color. the cilantro adds a nice contrasting flavor if people will like it.

Steps:

1. Have all ingredients room temperature. In the softened butter add the tobasco, and worstchester sauce, then the shredded cheese.Drain the olives in a strainer and set aside in a bowl.
2. Add salt & flour to cheese mixture. Make into a dough working all ingredients thoroughly.You can add cilantro at this time if desired.
3. Take aprox a tsp of the dough and make a ball. Flatten it in the palm of your hand and place an olive in the middle. Wrap the olive in the dough and make a ball again. Place on a greased cookie sheet. You can get 20 or so on a large cookie sheet. Place in 375* oven for aprox 30 min. or until tops start to get golden. You must keep an eye on them because you are using butter and this can burn easily . Remove from cookie sheet on a plate to cool and place in a tupperware container.
4. You can make these ahead of time and place in a bag in a freezer to bake at another time. Make sure to flower them before you put in the bag or they will stick together and be a mess when you thaw them. They keep 3 months in the freezer. This is a great thing to have on hand when people drop by. You can always have a nice appetizer handy at all times!

Puff Pastry-Wrapped Olives image

Provided by Kelsey Nixon

Time 1h5m

Yield 40 olives

Number Of Ingredients 7

3/4 cup grated Parmesan
Zest of 1 lemon
1 tablespoon finely chopped fresh parsley
1 large egg
Flour, for dusting
1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
About 40 pimento-stuffed green olives (two 3-ounce jars), drained

Steps:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a mixing bowl, toss together the Parmesan, lemon zest and parsley until combined.
In a separate small bowl, whisk the egg with 2 teaspoons water to make an egg wash.
On a floured work surface, gently roll out the puff pastry sheet, removing any fold marks but keeping the same general size and shape. Using a sharp knife or a pizza wheel, cut forty 1-by-2-inch rectangles. Place an olive in the middle of a rectangle and gently wrap the pastry around the olive, pinching the seam and ends to seal. Coat the wrapped olive first in egg wash and then in cheese mixture. Transfer to the prepared baking sheet. Repeat with remaining pastry and olives.
Bake until golden brown and crispy, about 15 minutes. Remove the olives from the baking sheet and cool completely on a wire rack.