125 g Soft butter
375 ml Cake flour
1,25 ml Baking powder
Pinch chili powder
5 ml Salt
625 ml Strong cheese, grated
1 onion Chopped
Splash chili oil
5 ml Garlic Chopped
+- 10 Olives, chopped
60 ml Sun dried tomatoes, chopped
1 ½ slice Fresh Bread crumbs
45 ml Mayonnaise
15 ml Basil Pesto
1 Cream butter, add dry ingredients and mix until just blended.
2 Add egg and cheese en mix until dough form. Refrigerate for 10 minutes.
1 Fry onion in chili oil until soft. Add garlic.
2 Place onions in bowl together with olives, tomatoes, bread crumbs, Mayonnaise and Pesto. Mix until combined.
3 Roll dough to 3-5 mm thickness. Cut circles of 7 cm wide.
4 Place teaspoon of filling at top of circle and fold lightly in half horizontally and half vertically.
5 Place filled quarters in a buttered 22 cm cake tin. Repeat the process and make 2 rows to make a wreath.
6 Bake at 180°C for 15 minutes or until golden brown and crispy.
7 Let cool slightly. Place on a serving platter with smaller bowl in middle with mayonnaise or your favourite dipping sauce.