Radio New Zealand

Ingredients

• 750g large stuffed olives
• 1 ½ cups grated tasty cheddar cheese
• ½ cup soft butter
• 1 ½ cups plain flour
• ¼ teaspoon salt
• pinch of thyme
• pinch of cayenne pepper

Method

Drain the olives and pat dry.

Place the cheese, butter, salt, flour, thyme and cayenne pepper in a food processor and blend. Roll a small amount of the pastry around each olive. Paint with a little beaten egg.

Bake on a buttered tray at 190° C for 20 minutes or until golden brown.

Serve warm (not hot!)