Olive and cheese straws

Olive and cheese straws

By
From
Mark Hix On Baking
Serves
6-8
Photographer
Jason Lowe

You can buy good quality ready-made tapenade easily in good delis or supermarkets, though it's easy to make your own. Just put some stoned olives in a food processor.

Ingredients

Quantity Ingredient
200g ready-made all-butter puff pastry
60-80g green olive tapenade
60g parmesan, finely grated
8-10 stoned black olives, roughly chopped

Method

  1. Preheat the oven to 180°C.
  2. Roll the puff pastry out on a floured surface into a rectangle about 2–3 mm thick and 10 cm wide. Lay it on a baking tray, spread with half the tapenade and scatter over half of the cheese, then fold the pastry over. Spread the rest of the tapenade on the top and scatter over the chopped black olives and remaining cheese.
  3. Bake for 15 minutes or until lightly coloured. Remove from the oven, transfer to a chopping board and cut into roughly 1 cm wide fingers. Serve warm.
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