Olive and Parmesan Bites

Name: Olive and Parmesan Bites
Ingredients: 100 g Doves Farm Organic Plain White Flour; 50 g butter; pinch of salt and pepper; 125 g Parmesan cheese, grated; 1 egg; 3 tbsp water; 150 g pitted olives, drained

Makes About 25 bites

These succulent savoury nibbles are ideal for serving with drinks. They can be made in advance and stored in a tin or frozen. We bought garlic stuffed olives for our recipe but if you have the time and inclination you could put a small piece of anchovy or mozzarella cheese into the middle of stoned olives.

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Free from Soya, Nuts

Without crystal sugar

Ingredients

100g Doves Farm Organic Plain White Flour
50g butter
pinch of salt and pepper
125g Parmesan cheese, grated
1 egg
3 tbsp water
150g pitted olives, drained

Line a large baking tray with parchment and pre-heat the oven.
Put the flour, butter, salt, and pepper into a bowl and mix together until they resemble breadcrumbs.
Stir in the grated cheese.
Break the egg into another bowl, add the water and beat well.
Tip the egg mixture to the main bowl and mix everything together to form a soft dough.
Divide the dough into the same number of pieces as the number of olives and roll each into a ball.
Flatten each dough ball into a 6-7cm circle, put an olive in the middle and draw the dough up around the olive.
Put the balls on the prepared oven tray with the dough seal at the bottom.
Bake for 15/18 minutes until golden.
Store the cold bites in an airtight tin for up to 24 hours or freeze for up to a month.
Warm gently before serving or simply serve cold.

Equipment

Large baking tray, parchment paper and mixing bowl

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

15-18 minutes

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Organic Plain White Flour 1kg

£1.40 £1.12

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Ingredients

100g Doves Farm Organic Plain White Flour
50g butter
pinch of salt and pepper
125g Parmesan cheese, grated
1 egg
3 tbsp water
150g pitted olives, drained

Olive and Parmesan Bites

Makes About 25 bites

Ingredients

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Organic Plain White Flour 1kg

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Ingredients

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