Feta Stuffed Olives Encroute
From Chris Halpin
People often think that you have to put a lot of effort into making a delicious filling. That’s not always so. This is one of those recipes that’s fast and ends up looking like you did more work than you actually did. Nothing wrong with that!
- 48 large, pitted green olives
- 2 T. basil pesto
- 1 c. Greek feta, broken into chunks
- 1 egg
- 1/4 c. cold water
- 4 pkg. frozen pre-rolled puff pastry, thawed
- flour for work area
Stuff each olive with a piece of feta, then put the olives and pesto into a large bowl and stir them together gently until the olives are well coated with the pesto. In a small bowl, whisk the egg with the water.
On a lightly floured work surface, unroll two of the puff pastry sheets, and use a pastry brush to lightly coat each one with egg wash. Arrange 12 olives onto one sheet and cover them with the second sheet of pastry, egg-washed side down. With your fingers, press the pastry down snugly around each olive, making sure that there is full pastry-to-pastry contact. With the point of a sharp knife, make a small slit on each one to act as a vent. With a small round cookie cutter, cut out each of the pastry-wrapped olives and arrange them on a parchment-lined baking sheet so they’re not touching. Repeat this with the rest of the pastry and olives. Freeze, uncovered, for 24 hours before packaging them into Ziploc bags or airtight containers.
To cook them, pre-heat the oven to 375°F. Remove the hors d’oeuvres from the freezer and arrange on a parchment-lined baking sheet. Bake for 25 to 30 minutes.