Bulls Eye Savouries Recipe

An excellent stand-by recipe for those pre-dinner savouries, picnics, Book Club meetings and so on.


Prep Time

20 minutes

Cooking Time

15 minutes


Yields 24

Recipe Ingredients

  • 120 g   SPAR cake flour (250 ml)
  • 125 g   SPAR butter or margarine
  • 125 g   SPAR cheddar cheese, grated (250 ml)
  • 1 pouch SPAR pitted green manzanilla olives
  • 6 piquanté peppers, quartered

Recipe Method

  1. Pre-heat oven to 180 ° C. Lightly coat a large baking tray with baking spray.
  2. Tip the olives into a sieve, and set aside over a bowl, for the brine to drain off thoroughly.
  3. Squeeze a slice of piquanté pepper through the wider hole of each olive, to completely fill each centre.
  4. Combine the flour, butter and cheese by hand, or in a food processor, to obtain a smooth ball of dough.
  5. Pinch off small amounts of pastry and enclose a stuffed olive in it, rolling gently on the worktop to achieve a ball the size of a large marble.
  6. Bake the balls spaced apart, on the prepared baking tray, in the pre-heated oven for 15 minutes.
  7. Lift using an egg lifter after a few minutes of cooling.
  8. Serve warm or at room temperature.

Hints & Tips

Swop the piquanté pepper for finely shredded biltong when stuffing the olives, to add a meaty flavour twist surprise.
If using your hands to rub the dough ingredients together, grate the cold butter or margarine block directly onto the flour, using a cheese grater. The rubbing in process is so much easier then.
Do not roll the dough layer around the olive too thickly, or it will not bake through well.