Olives for entry

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  • Green olives pitted: 20
  • Flour: 50 g
  • Butter: 30 g
  • Grated parmesan cheese (can be fresh or dry): 30 g
  • Cold water: 1 Tablespoon


Mix the flour with the butter, add the cheese and cold water to connect, keep the dough in the refrigerator for half an hour (or in the freezer for 15 minutes).

Extends the mass with the help of the roll of dough on a lightly floured surface (in the concrete case, in the preparation of this revenue, the mass was extended between two sheets of film kitchen without flour) and cut small wheels (you can do it with the edge of a cup of coffee).

Put an olive dry on a small piece of dough and closes. Proceeds in the same way until you run out of dough, and the olives. Going back to the cold for at least 2 hours, or during an afternoon, to the dumplings not to lose the way in baking (or in the freezer for about 40 minutes).

Go to the hot oven to 170 C, ventilated, for about ten minutes, or until they are douradinhos.

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