Paola's webiste is among the blogs I follow with much interest, both for the deliciousness of recipes and for the never expectable pictures: it is Anice&Cannella. There I found the recipe for this fantastic Olives in Pastry by Nadia Ambrogio. I immediately wanted to try them too, with Thermomix of course. After tasting these Olives in Pastry my husband said "I must confess, I didn't expect that, but they are very very good!" Then the first question was: "How did you do them?".
- 18/20 Green Olives Pitted
- 50 g Flour
- 30 g Butter
- 30 g Parmigiano Reggiano Cheese
- 2 Spoons Cold Water
How to prepare the Green Olives in Pastry
Put flour and softened butter in the bowl. 20 Sec. Speed 4. It must turn into crumbs.
Add parmesan and water. 10 Sec. Speed 4. Now it turns into a well-amalgamated mix, no crumbs.
Let sit. Keep refrigerated for 30 Minutes.
Then take small parts of the mixture. Shape into small balls, press and create a thin round sheet of pastry and wrap each olive (drained and well dried). The mixture must fit very well around the olive. I tried to roll out the mixture using a rolling pin but it was not so good, it comes better with hand.
Put all the olives in pastry on a baking pan covered with greaseproof paper and keep refrigerated for at least 2 hours.
Then bake. 170°C 10-12 Min. They must be sightly golden-browned!
In this picture you can see my elder daughter's little hand, she could not resist the temptation of stealing an olive in pastry while I was taking the picture...
For the basic suggestions you can refer to Paola's website, she is very good and mentions the authoress of the original recipe.
I may only add how much is important to make a very thin sheet of pastry, otherwise it will "sicken". So, pay attention when you wrap the olives..do not exaggerate with the mass.
In Paola's recipe there was only 1 spoon of water. I put 2 of them and the mixture amalgamated in a better way. It obviously depends on your spoon size... ;-)
Translated from the Italian recipe
Olive in Crosta col Bimby