Ingredients
1
cup grated sharp Cheddar
2
tbsp unsalted butter, softened
1/2
cup all-purpose flour
a 3-ounce jar small pimiento-stuffed green olives (about 24), drained and patted dry
Directions
1.
In a bowl combine the Cheddar and the butter, add the flour and the cayenne, and blend the dough until it is combined well. Drop the dough by tablespoons onto wax paper and wrap or mold each tablespoon around each of the olives, covering each olive completely. Bake the wrapped olives on a baking sheet in the middle of a preheated 400°F. oven for 15 minutes, or until the pastry is golden, and serve them warm.
New-York Restaurants
