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    Olive Canapes

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    Olive Canapes

    These deliciously savoury canapés are really simple to make. The only point to remember is that they need to be chilled before baking.

    • Preparation time: 15 minutes, plus chilling
    • Cooking time: 10 minutes to 12 minutes
    • Total time: 25 minutes to 27 minutes 30 minutes

    Makes: 20


    • 75g plain flour, plus extra for dusting
    • 75g butter, chilled
    • 50g cheddar, grated
    • 25g parmesan, grated
    • 20 olives, stuffed with pimentos, drained


    1. Put the flour and butter in a bowl. Rub the butter into the flour gently, using your fingertips, until the mixture resembles breadcrumbs. Mix in the Cheddar and Parmesan, then knead lightly to bring the mixture together. Roll the pastry into a 20cm-long sausage, wrap in clingfilm and chill in the fridge for 30 minutes.
    2. Unwrap and slice the pastry into 20 pieces using a sharp knife. Take one piece and push an olive into it, making sure the pastry surrounds it completely, with no gaps. Flour your hands and roll the olive-stuffed pastry on the worktop until you have a ball; place on a baking sheet. Repeat this process with the remaining olives and pastry. Chill in the fridge for at least 1 hour.
    3. Preheat the oven to 220°C/gas 7. Place the baking sheet on the middle shelf and bake for 10 minutes until the pastries are lightly golden.

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    Drinks recommendation

    The Corker recommends: a pink sparkling wine works well with the salty surprise inside these pastries.


    Average user rating

    4 stars