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 Time1hour
Cook Time10minutes
Total Time1hour10minutes
Servings48
AuthorValerie Lugonja via The Best of Bridge
Ingredients
24small green pimento stuffed lives( or olives of your choice)
1/4cupsoft butter
1cupsharp cheddar cheese, grated
1/4tsp. salt
1/2cupflour
1/2tsp. 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