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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!
Course Appetizer
Cuisine Canadian
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 48
Author Valerie Lugonja via The Best of Bridge


  • 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)


  1. Grate the cheese in the Thermomix machine for 2 second on Turbo; combine ingredients with hands until smooth and forms a ball
  2. Make a ball with the dough a little bigger than the olive; mold dough around olive
  3. Roll between palms to ensure dough is completely and evenly encasing olive
  4. Refrigerate 30 minutes
  5. Preheat oven to 400F
  6. Bake on cookie sheet lined with parchment paper for 10 minutes or until bottom is golden and dough has puffed around each olive
  7. These freeze well if wrapped tightly and can be reheated (still frozen) for 5 minutes at 325 F OR
  8. Freeze individually on parchment lines sheet before baking; store in freezer zip lock bags
  9. Preheat oven to 400F
  10. Bake, not thawed, for 12-13 minutes, or until bottom is golden and dough has puffed around each olive