Olive Poppers

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I saw these made on a cooking show a couple of years ago.  It was one of those where the directions were incomplete and vague.  This is my version.  We use several different types of olives so it becomes a Forest Gump, box of chocolates thing.

Makes about 2 dozen

Time:  20 minutes active, 1 hour 45 minutes total

  • 1 Cup flour

    DSCN1204

    Olive Poppers

  • 1/3 Cup cheddar cheese – shredded
  • 2 Tbls. cold butter
  • ½ Tsp. cayenne
  • ½ Tsp. salt
  • ¼ Cup plus more water
  • Assorted olives
  • 4 Tbls. white sesame seeds
  • 4 Tbls. black sesame seeds
  1. To the bowl of a food processor or mixer fitted with a dough blade/hook, add the flour, cayenne, salt, butter and cheddar cheese.  Pulse a few times, scrapping down the sides until the butter is in little grains.
  2. Add ¼ cup water and pulse to combine.  Add additional water, 1 Tbls. at a time, pulsing after each, until a dough just forms.
  3. Turn the dough onto plastic wrap, form into a log and refrigerate for 30 minutes – 1 hour.
  4. Preheat the oven to 450o
  5. While the dough chills, drain the olives.
  6. Combine the sesame seeds in a small dish
  7. Cut the dough into coins and flatten with your fingers.  Wrap dough around individual olives.  Roll the poppers in the sesame seeds and arrange them on a parchment paper covered sheet pan.
  8. Bake for 20 minutes.
  9. Cool slightly and serve.

One Comment

  1. Pingback: Dry Martini with Gin and Lillet | Doc Elliott's Apothecary

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