Gluten-free paprika pastry olives

makes 60

Food writer and cookbook author.

These nibbles can be prepared ahead and refrigerated or frozen in an airtight container. Reheat briefly in the microwave.

Ingredients

1 ¼ cups	Gluten-free self-raising flour
125 g	Butter
200 g	Aged cheddar cheese, grated
1	Egg
1 tsp	Smoked paprika
60	Stuffed green olives, well drained (Main)

Place the flour and butter in a food processor and blend until the consistency of breadcrumbs. Add the cheese and egg and process for another minute, until the ingredients begin to bind.
Place the dough on a lightly floured board and form into a ball.
Mould 1 teaspoon of dough around each olive and place on an ungreased baking tray. Chill for 2 hours or overnight.
Preheat the oven to 200°C. Bake for about 15 minutes, until golden.
Great dusted with a little more smoked paprika. Serve warm or at room temperature.