Olive and Anchovy Bites

Name: Olive and Anchovy Bites
Yield: Makes forty to forty-five
Cuisine: Spanish
Ingredients: 115 g/4 oz/1 cup plain (all-purpose) flour; 115 g/4 oz/½ cup chilled butter, diced; 115 g/4 oz/1 cup finely grated Manchego, mature (sharp) Cheddar or Gruyère cheese; 115 g/4 oz/1 cup finely grated Manchego, mature (sharp) Cheddar or Gruyère cheese; 115 g/4 oz/1 cup finely grated Manchego, mature (sharp) Cheddar or Gruyère cheese; 50 g/2 oz can anchovy fillets in oil, drained and roughly chopped; 50 g/2 oz/½ cup pitted black olives, roughly chopped; 2.5 ml/½ tsp cayenne pepper; sea salt, to serve

Preparation info

Makes
forty to forty-five

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

These little melt-in-the-mouth morsels are made from two ingredients that are forever associated with tapas - olives and anchovies. The reason for this is that both contain salt, which helps to stimulate thirst and therefore drinking.

Ingredients

115 g/4 oz/1 cup plain (all-purpose) flour
115

Europe
Spain
Cookies
Fish course
Pescatarian

Method

Place the flour, butter, cheese, anchovies, olives and cayenne pepper in a food processor and pulse until the mixture forms a firm dough.
Wrap the dough loosely in clear film (plastic wrap). Chill for 20 minutes.

Ingredients

Method

Photos