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Pastry-Enrobed Olives – vegetarian recipe
Stav Kogan

Pastry-Enrobed Olives

Discover your new favorite party trick: Pastry-Enrobed Olives! A crisp, buttery pastry shell gives way to a warm, briny olive with a surprise filling. This easy, two-ingredient appetizer is pure perfection for any gathering.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 16 -20 serving
Calories: 65
Ingredients Method Nutrition

Ingredients
  

  • 1 frozen deep-dish piecrust, thawed
  • 16 to 20 large almond- or jalapeño-stuffed green olives
  • If you can't find pre-stuffed olives, simply buy large pitted green olives and stuff them yourself with whole almonds or slivered jalapeños.
  • For an extra golden, glossy finish, brush the pastry with a beaten egg or a splash of milk before baking.
  • These can be assembled ahead of time and stored in the refrigerator. To serve, simply bake as directed. To reheat, crisp them in a 400°F (200°C) oven for 2 to 3 minutes.
  • If you make both almond- and jalapeño-stuffed varieties, be sure to keep them separate on the serving platter—unless your guests enjoy a spicy surprise!

Method
 

  1. Preheat your oven to 400°F / 200°C. Lightly grease a baking sheet.
  2. On a lightly floured surface, roll out the thawed pastry crust.
  3. Using a sharp knife or pizza cutter, divide the pastry into 16 to 20 pieces, each about 2 inches square. You may need to patch rounded end scraps together to form some squares.
  4. Lightly flour your hands. Press one square of pastry firmly around each olive, ensuring it's completely enclosed. Mold the pastry with your hands to create smooth, olive-shaped ovals.
  5. Place the wrapped olives on the prepared baking sheet. For best results, refrigerate for about 10 minutes to firm up the pastry.
  6. Bake for about 15 minutes, or until the pastry is a beautiful golden brown.
  7. Serve warm or at room temperature.

Nutrition

Calories: 65kcalCarbohydrates: 4gProtein: 1gFat: 5g

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