Gluten-free paprika pastry olives

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)

Directions

1. 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.
2. Place the dough on a lightly floured board and form into a ball.
3. Mould 1 teaspoon of dough around each olive and place on an ungreased baking tray. Chill for 2 hours or overnight.
4. Preheat the oven to 200°C. Bake for about 15 minutes, until golden.
5. Great dusted with a little more smoked paprika. Serve warm or at room temperature.

More nibbles from Jan

• Strawberry gazpacho
• Mini lasagnes
• Fish and avocado spoons