OLIVES BAKED INPASTRY/OLIVES CON PASTA

 

Olives Baked in Pastry/Olives con Pasta

 

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                          

Hope you try these and enjoy them!  DeAnna 

Olives Baked in Pastry

25 olives pitted (pimento stuffed queen olives, black olives, kalamata olives or any variety that you like)

Pastry recipe follows*

butter for  coating a baking sheet

 *Pastry

1 cup all-purpose flour

1/2 cup cake flour

1/4 tsp. salt

1/2 cup butter

4 to 5 Tbsp. ice water

Mix flour and salt together in a large bowl. Cut in the butter with 2 knives until the pieces are small enough to be cut in with a pastry blender. Blend until half the butter is the size of small peas and the rest resemble coarse meal. Add about 1/3 of the water and mix with a fork. Continue adding a little in the refrigerator overnight. dough can be left water at a time and mix together with your hands until the dough holds together and can be formed into a ball. Do not over mix, as this will give you tough dough. For the final blending, place the dough on a lightly floured surface. Take 1/2 of the dough and with the heel of your hand rapidly press the dough down and away from you in a firm quick smear of about 6 inches, set aside and smear the other half of the dough. Form the dough into a flat rectangle, and wrap with plastic wrap, and place in the refrigerator to rest for at least an hour, 2 hours is preferable. The dough can be left in the refrigerator overnight.

Butter a baking sheet and set it aside.

Flour your work surface and your rolling pin lightly and flour your pastry lightly also. Flatten the dough by hitting a rolling pin onto the surface 3 times in one direction and then 3 times in the opposite direction. Roll the dough out and cut into strips 3/4 inch wide and 1 1/2 inches long. The strip should be just long enough to go around an olive. Place an olive crosswise on the end of an end of pastry dough and roll the dough around an olive. the pitted ends of the olives should be visible. 

 Place on your buttered baking sheet about ½ inch apart.

Place in a pre-heat 375 degree oven for 5 to 10 minutes until the pastry is cooked through and a light golden brown.

Remove from the oven and serve while still warm.