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Cheddar Olive Pastry Bites

Cheddar Olive Pastry Bites

These savory baked bites wrap briny pimiento-stuffed olives in a tender cheddar pastry dough. They are crisp at the edges, cheesy throughout, and ideal for a snack board or casual entertaining.

Prep: 25 min · Cook: 18 min · Total: 43 min · Serves: 6

Ingredients

  • 24 large pimiento-stuffed green olives (drained and patted dry)
  • 0.125 tsp cayenne pepper
  • 1 tsp baking powder
  • 1 cup all-purpose flour
  • 1 large large egg (beaten)
  • 0.25 tsp black pepper (freshly ground)
  • 0.5 tsp smoked paprika
  • 4 tbsp unsalted butter (cold and cubed)
  • 1.5 cups sharp cheddar cheese (finely shredded)
  • 0.25 tsp kosher salt

Instructions

  1. Heat the oven to 400°F (200°C) with a rack in the center position, and line a rimmed 13-by-18-inch baking sheet with parchment paper.
  2. Place the pimiento-stuffed green olives on a paper towel-lined plate and pat them very dry for about 1 minute, because excess brine will keep the pastry from sealing cleanly.
  3. Whisk the all-purpose flour, baking powder, kosher salt, smoked paprika, cayenne pepper, and black pepper in a medium mixing bowl for 30 seconds, until the spices are evenly distributed.
  4. Add the cold cubed unsalted butter to the flour mixture, then use your fingertips or a pastry cutter to rub it in for 2-3 minutes, until the mixture looks like coarse crumbs with a few pea-size bits of butter.
  5. Stir the finely shredded sharp cheddar cheese into the bowl with a fork for about 30 seconds, until the cheese is coated in the flour mixture and evenly dispersed.
  6. Pour the beaten large egg into the bowl and mix with a fork for 1-2 minutes, until a crumbly dough forms; if dry flour remains at the bottom, press the mixture together with your hand until it holds when squeezed.
  7. Turn the dough onto a clean work surface and knead it gently 5-6 times, just until it forms a cohesive ball without streaks of dry flour.
  8. Divide the dough into 24 equal portions, about 1 packed tablespoon each, and flatten one portion in your palm into a 2-inch round.
  9. Place 1 dried pimiento-stuffed green olive in the center of the dough round, wrap the dough around it, and roll it between your palms for 5-10 seconds until the olive is fully enclosed with no cracks showing.
  10. Arrange the wrapped olive bites seam-side down on the prepared baking sheet, spacing them about 1 inch apart so hot air can circulate around each piece.
  11. Bake the olive bites on the center rack for 16-18 minutes, rotating the baking sheet halfway through, until the pastry is puffed, lightly browned on the bottom, and the centers register at least 160°F (71°C) on an instant-read thermometer because the dough contains egg.
  12. Let the bites cool on the baking sheet for 5 minutes so the pastry firms up, then transfer them with a thin spatula to a serving plate and serve warm or at room temperature.

Nutrition (per serving)

  • Calories: 293
  • Protein: 10 g
  • Fat: 20 g
  • Carbohydrates: 17 g
  • Fiber: 1 g
  • Sugar: 0 g
  • Sodium: 617 mg

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