Parmesan Crusted Olives

published on 15 November, 2018 at 10:24
Ingredients:
24 olives
100g of ‘00’ Flour
50g Grated parmesan
50g Softened Butter
50ml Cold Water
 

Instructions:
Mix the Flour parmesan butter and water, mix into a soft dough
Wrap in cling film and refrigerate for 30mins
Take a small ball of the dough lay it flat in your hand to a disk then wrap a single olive in the dough.
Refrigerate olives covered in dough for 2 hours
Pre heat 1cm of oil to 150°C or 300°F
Fry in batches of 6 to 8 for 4-5 minutes
Serve immediately
 
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