Puff Pastry Wrapped Olives Recipes

MOZZARELLA STUFFED MEATBALL WELLINGTON

Steps:

• Preheat the oven to 400°F.
• Add 1 tbsp olive oil to a medium skillet, cook the diced onions 3-5 minutes.
• Add the garlic, cook for an additional minute.
• Add the Italian sausage to a large mixing bowl.
• Add the cooked onion & garlic, egg yolk, breadcrumbs, parmesan cheese, basil, parsley, oregano, salt and black pepper.
• Mix together.
• Form into 9 large meatballs, filling each with one mozzarella ball.
• Add the remaining 2 tbsp olive oil to a large skillet over medium high heat.
• Add the meatballs and sear for 2-3 minutes per side.
• Remove from the heat and pat each meatball with a paper towel to remove the grease.
• On a large sheet of parchment paper sprinkled with flour, use a rolling pin to roll the sheet of puff pastry into a thin layer.
• Slice the puff pastry in thirds in both directions forming 9 squares.
• Wrap each meatball in a square of puff pastry, tucking the puff pastry under the meatball.
• Place the meatballs on a baking sheet and brush with the egg white.
• Place in the oven and bake for 20-25 minutes.

PUFF PASTRY-WRAPPED CHORIZO

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Stir together the parsley, olive oil, smoked paprika and garlic in a small bowl. Lay the puff pastry sheets flat on a work surface and cut one sheet in half; reserve one of the halves for another use. Rub the parsley mixture evenly over the 1 1/2 pastry sheets. Cut the one whole pastry sheet crosswise into thirds, then cut each third crosswise into 1 1/2-inch-wide strips. Cut the half sheet crosswise into 1 1/2-inch-wide strips, as well.
• Place a piece of chorizo on the end of one dough strip and roll the chorizo in the dough as you would a cinnamon bun. Press firmly at the seam to seal, then place the chorizo roll, seam-side down, on the prepared baking sheet. Repeat with the remaining chorizo and dough strips, leaving about 1 1/2 inches between each chorizo roll on the baking sheet (you will have a few extra dough strips).
• Bake the chorizo rolls until the pastry is puffed and golden brown, 15 to 20 minutes. Transfer to a platter and serve warm.

BAKED PASTRY-WRAPPED OLIVES

Steps:

• Lay the pastry on a clean work surface. Using a small, sharp knife or a pizza cutter, cut fifteen 2-inch squares from each pastry sheet (30 total). Place an olive in the middle of each pastry square and gently roll the dough around it into a ball or simply fold the dough around the olive, exposing the olive through the sides. Place on an ungreased baking sheet or freeze for up to 2 months in a plastic container, making sure the pastry pieces don't touch each other.
• Place a rack in the middle of the oven and preheat to 400 degrees F. Bake the olives for 15 to 17 minutes, turning them once halfway through baking. The pastry should be a pale golden brown on both sides. If baking the olives straight from the freezer, bake for closer to 20 minutes. Serve hot. (Warn people to let them cool for about a minute before biting into one; they are very hot.)
• Variations:
• You can line the pastry with various flavorings before you wrap the olive. Consider any of these possibilities:
• Finely chop 3 tablespoons fresh rosemary, basil, or thyme and press into the pastry.
• Press about ½ cup grated hard cheese into the pastry before you cut it into squares.
• Add a very light sprinkle of grated lemon zest to the pastry.
• Add a very light sprinkle of red chile flakes or cayenne pepper on top of the pastry.

PASTRY WRAPPED OLIVES

Steps:

• 1. Have all ingredients room temperature. In the softened butter add the tobasco, and worstchester sauce, then the shredded cheese.Drain the olives in a strainer and set aside in a bowl.
• 2. Add salt & flour to cheese mixture. Make into a dough working all ingredients thoroughly.You can add cilantro at this time if desired.
• 3. Take aprox a tsp of the dough and make a ball. Flatten it in the palm of your hand and place an olive in the middle. Wrap the olive in the dough and make a ball again. Place on a greased cookie sheet. You can get 20 or so on a large cookie sheet. Place in 375* oven for aprox 30 min. or until tops start to get golden. You must keep an eye on them because you are using butter and this can burn easily . Remove from cookie sheet on a plate to cool and place in a tupperware container.
• 4. You can make these ahead of time and place in a bag in a freezer to bake at another time. Make sure to flower them before you put in the bag or they will stick together and be a mess when you thaw them. They keep 3 months in the freezer. This is a great thing to have on hand when people drop by. You can always have a nice appetizer handy at all times!

OLIVE PUFFS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut pastry into strips about 6 inches long and 1/2 inch wide. Wrap a belt of pastry around each olive. Place on an ungreased baking sheet.
• Bake for 20 minutes, or until golden brown.

PUFF PASTRY-WRAPPED OLIVES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a mixing bowl, toss together the Parmesan, lemon zest and parsley until combined.
• In a separate small bowl, whisk the egg with 2 teaspoons water to make an egg wash.
• On a floured work surface, gently roll out the puff pastry sheet, removing any fold marks but keeping the same general size and shape. Using a sharp knife or a pizza wheel, cut forty 1-by-2-inch rectangles. Place an olive in the middle of a rectangle and gently wrap the pastry around the olive, pinching the seam and ends to seal. Coat the wrapped olive first in egg wash and then in cheese mixture. Transfer to the prepared baking sheet. Repeat with remaining pastry and olives.
• Bake until golden brown and crispy, about 15 minutes. Remove the olives from the baking sheet and cool completely on a wire rack.