Crusted olives recipe is simple and requires few ingredients. In fact, first of all we should get some large pitted green olives, those in brine will be fine.
However, it will be necessary to dry them with a cloth, so that the pasta adheres well to the olive.
So let’s prepare a very fast cheese shortcrust pastry, pour the ingredients into the mixer and mix for a few seconds.
This will form the dough with which we will wrap the olives, and once cooked in the oven they will have a slightly crunchy shell.
But before covering them with the shortcrust pastry we will fill them.
The surprise that our guests will find in this aperitif snack will be the almond heart, and you will see that it will be a very pleasant surprise.
Of course you can customize this recipe, for example by choosing smaller black olives and omitting the filling.
Then get the recipe !!!
How to prepare crusted olives with surprise:
In a blender, pour the cheese, the sifted flour, the cold butter into small pieces, a spoonful of cold water and a pinch of salt and pepper.
Blend on medium speed until the mixture is compact and forms a loaf.
We give the dough the shape of a cylinder and wrap it in baking paper.
Let’s put it in the fridge for at least 30 minutes.
Meanwhile, with a cloth, dry the olives well and insert an almond in each one.
Remove the dough from the fridge and cut it into pieces of about 9 grams each.
Flatten them to obtain discs and place an olive in the center.
We gently wrap with the dough so as to completely cover them, finally shape them by passing them between the palms of the hands.
Place the olives on a baking sheet lined with parchment paper and put them in the refrigerator for 30-40 minutes.
After this time, brush them with a beaten egg or with very little water and sprinkle them with poppy seeds.
Let’s bake them at 180° for about 25-30 minutes or until they are golden brown. Let’s remember to turn them halfway through cooking.
They are good both cold and hot.
We can prepare them in advance and freeze them raw.
To prevent them from sticking together, let’s proceed in this way.
Place them spaced apart on a baking sheet lined with parchment paper.
Then put them in the freezer until they are frozen.
At which point it will be possible to transfer them to a bag because they will not stick anymore.
When we feel like it, just take them out of the freezer.
Brush them with egg or water, sprinkle them with poppy seeds and put them in oven without defrosting them.
I advise you to use a slightly aged cheese, or in any case not to use cheeses that are too tasty such as pecorino.
In this way the flavor of the shortcrust pastry will be more pleasant and delicate.
A variant: stuff the olives with pieces of scamorza cheese and perfume the shortcrust pastry with aromatic herbs to taste.
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