Cheddar olive balls
By Laura Calder
- Prep: 30 min - 45 min
- Cooking: 15 min
- 1 cup (250 mL) Canadian Aged Cheddar grated
- 4 tbsp (60 mL) butter softened
- 1/2 cup (125 mL) flour
- 1 tbsp (15 mL) or 2 tbsp (30 mL) water
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) paprika
- 24 pimento-stuffed green olives drained
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Mix the cheese into the butter, then stir in the flour, water, salt and paprika to combine thoroughly.
Using about a teaspoon per olive, flatten the dough into a disk and wrap around an olive, pinching to seal completely.
Set on a baking sheet and continue with the remaining olives. At this point, the olive balls can be kept refrigerated until just before serving.
About 20 minutes before serving, heat oven to 400oF (200oC). Bake olive balls until golden and the pastry is cooked, about 15 minutes. Serve warm.
Cheese alternatives: Canadian Swiss cheese, Mild or Medium Cheddar.