Olive Pastries Recipes

OLIVE PASTE

Olive Paste image

Provided by Food Network

Yield 1 cup

Number Of Ingredients 5

Ingredients

10 ounces pitted Kalamata or green olives
4 cloves garlic, chopped
2 1/4 cups olive oil
1 tablespoon lemon juice
Salt and pepper

Steps:

In a food processor process olives with garlic until chopped. Add olive oil, lemon juice, 1/2 teaspoon salt and puree again. Transfer to a jar, cover with oil and keep refrigerated or frozen for a couple of weeks.

OLIVE PASTRIES

Olive Pastries image

from Angela Harnett in WFI

Provided by becky123

Time 30m

Yield Serves 20

Number Of Ingredients 0

Ingredients

Steps:

Rub flour and butter to breadcrumb stage
Mix in the cheeses and knead lightly to bring mixture together. Roll intp 20cm long sausaged, wrap in cling film and chill for 30 minutes
Unwrap and slice the pastry into 20 slices using a sharp knife. Take one pastry piece and push an olive into it, making sure the olive is completely surrounded by the pastry with no gaps. Flour your hands and roll the olive stuffed pastry on the worktop until it forms a ball. Repeat with the remaining olives and pastry. Chill for at least an hour
Preheat the oven to 220c/gas 7 and bake for 10 minutes until lightly golden

PUFF PASTRY-WRAPPED OLIVES

Puff Pastry-Wrapped Olives image

Provided by Kelsey Nixon

Time 1h5m

Yield 40 olives

Number Of Ingredients 7

Ingredients

3/4 cup grated Parmesan
Zest of 1 lemon
1 tablespoon finely chopped fresh parsley
1 large egg
Flour, for dusting
1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
About 40 pimento-stuffed green olives (two 3-ounce jars), drained

Steps:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a mixing bowl, toss together the Parmesan, lemon zest and parsley until combined.
In a separate small bowl, whisk the egg with 2 teaspoons water to make an egg wash.
On a floured work surface, gently roll out the puff pastry sheet, removing any fold marks but keeping the same general size and shape. Using a sharp knife or a pizza wheel, cut forty 1-by-2-inch rectangles. Place an olive in the middle of a rectangle and gently wrap the pastry around the olive, pinching the seam and ends to seal. Coat the wrapped olive first in egg wash and then in cheese mixture. Transfer to the prepared baking sheet. Repeat with remaining pastry and olives.
Bake until golden brown and crispy, about 15 minutes. Remove the olives from the baking sheet and cool completely on a wire rack.

CHICKEN AND OLIVE PASTRIES

Chicken and Olive Pastries image

These chicken and olive pastries make great appetizers that you can impress your guests. Make them ahead of time or have them ready in 45 minutes.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 45m

Yield 36

Number Of Ingredients 7

Ingredients

3 crusts from 2 boxes(14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 package (9 ounces) frozen diced cooked chicken (2 cups), thawed and chopped
3/4 cup shredded Monterey Jack cheese (3 ounces)
1/2 cup sliced pimiento-stuffed green olives, drained
1/3 cup chopped drained pimientos
1/4 cup sour cream
4 medium green onions, finely chopped ( 1/4 cup)

Steps:

Heat oven to 400°. Cut pie crusts into circles with 2 1/2- to 3-inch round cookie cutter or pastry wheel. Place 1 pastry circle in each of 36 small muffin cups, 1 3/4x1 inch, pressing slightly.
Mix remaining ingredients except onions. Spoon about 1 tablespoon filling into each cup.
Bake 12 to 16 minutes or until pastry edges are golden brown. Sprinkle with onions.

Nutrition Facts : Calories 95, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Appetizer, Sodium 150 mg

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