Baked Cheese Pastry Olives

These delightful little finger foods will have your guests begging for the recipe; that is how I got it! Perfect for a cocktail party. Make sure you allow enough time for the olives to drain really well, so they don't come out soggy.

• Ready In: 55 mins
• Serves: 15
• Yields: 30 pieces

Ingredients

• 1 (30 count) jar  queen  pimento stuffed olives (I used Publix brand, tall skinny jar)
• 1⁄2 cup flour
• 1⁄8 teaspoon cayenne pepper (I use more)
• 2  tablespoons butter, softened
• 4  ounces  high quality extra-sharp cheddar cheese, shredded (preferably white)
•  cold water

Directions

1. Well before you plan to serve, drain olives in colander.
2. Mix flour and cayenne together.
3. Blend butter and cheese together with a fork.
4. Blend in flour mixture (I used a pastry blender, or you could use two knives).
5. Add cold water, a teaspoon or so at a time, until a dough forms.
6. Wrap a tablespoon or so of dough around each olive, and roll between palms; place on a cookie sheet.
7. Bake at 400 degrees Fahrenheit for about 15 to 20 minutes, until golden brown.
8. Serve warm.
9. Hint: You can make these ahead according to the recipe and freeze. To reheat: place frozen olives on cookie sheet and bake about 10 minutes at 350 degrees Fahrenheit.