Gordal olives and Manchego cheese balls
Preheat oven 180ºC/350ºF. Pat olives dry with kitchen paper. Place Manchego cheese, butter and flour with a pinch of salt and pimentón in a food processor; pulse until smooth pastry forms. Divide pastry into 12 equal-sized pieces. With floured hands, press 1 piece of pastry around each olive to enclose completely. Roll pastry-wrapped olives between palms of your hands to make smooth, olive shapes. Place in an oiled baking sheet. Refrigerate until firm, about 30 minutes. Brush pastry with beaten egg. Sprinkle with seeds. Bake during 20 minutes or until golden. Cool on a wire rack. Serve warm or at room temperature.
Preparation: Sonia Fuentes/©ICEX.