Cheesy Olive Pastries are your must have party nibble. Packed with pesto & sun-dried tomatoes, these irresistible little bites will be gone in a flash.
Inspired by a recipe in Waitrose Food Illustrated, December 2007.
It is essential to chill the uncooked olive pastires prior to baking. Unless thoroughly chilled the dough will just slide off the olives during baking. Make ahead to step 11 and cook when ready to serve The exact number this recipe makes will depend on the size of olive used - mine were quite small I do not add salt to the pastry dough since the other ingredients are salty enough