Manchengo Stuffed Rum Soaked Olives In Crust
Ingredients for four people
- 16 stuffed olives, self-prepared (see above) or ready bought
- 1 1/2 lbs. of cheese (Manchego cheese)
- 3 lbs. flour (more or less)
- 1 egg
- 1 1/2 lbs. butter
- Salt, cayenne pepper
Preparation
Soak olives in Rum for 12 hours in refrigerator. When ready to use pat dry.
Dough: Sprinkle the flour on a work surface, grate the cheese with it or make crumbs. Mix the whole mixture together and shape a small hole into it. Into this hole add the egg, a pinch of salt and cayenne pepper. Cut the butter into small pieces and also add it to the mixture.
Then knead the ingredients into a smooth dough. Form a dough ball, wrap in foil and leave in the fridge for an hour.
Preheat oven to 175°.
Meanwhile, roll out the dough, cut out some 4×4 inch pieces to wrap the olives in.
Tip and variations
If you don’t have a rolling pin to roll out the dough, you can shape the dough into a roll and then cut it into thin slices, then wrap the olives in each slice.
Put the olives in the oven until the crust is golden brown (about 10-15 minutes).
Serve the olives in crust on a plate and garnish each with a toothpick.
The olives in crust can be served cold or warm.
Preparation time: 45 minutes. Leave to rest for 1 hour.
Beer matches: Weissbier, Belgian Pale Ale, SpiceHerb/Vegetable Beer