Olive Cheese Puffs
This recipe was in the very first Best of Bridge cookbook with a yield of 24 (obviously there was a lot of dough per bite). I made them that way once, and learned immediately that these must be refrigerated before entering a hot oven, or they will be flat as a pancake with a little round bump in the middle. The fat content is high, so the dough must be very cold when put into the hot oven to maintain the lovely round shape. A family favourite for over 30 years!
Servings: 48
Ingredients
- 24 small green pimento stuffed lives ( or olives of your choice)
- 1/4 cup soft butter
- 1 cup sharp cheddar cheese , grated
- 1/4 tsp . salt
- 1/2 cup flour
- 1/2 tsp . paprika (i add 1 teaspoon as I have some lovely fresh paprika from Europe)
Instructions
- Grate the cheese in the Thermomix machine for 2 second on Turbo; combine ingredients with hands until smooth and forms a ball
- Make a ball with the dough a little bigger than the olive; mold dough around olive
- Roll between palms to ensure dough is completely and evenly encasing olive
- Refrigerate 30 minutes
- Preheat oven to 400F
- Bake on cookie sheet lined with parchment paper for 10 minutes or until bottom is golden and dough has puffed around each olive
- These freeze well if wrapped tightly and can be reheated (still frozen) for 5 minutes at 325 F OR
- Freeze individually on parchment lines sheet before baking; store in freezer zip lock bags
- Preheat oven to 400F
- Bake, not thawed, for 12-13 minutes, or until bottom is golden and dough has puffed around each olive