Goat Cheese and Black Olive Rolls
Perhaps it is by birth that I am so much in love with fried rolls (spring rolls, shrimp and béchamel rolls, meat rolls etc…). I had a goat cheese in my fridge needed to be used up, so I mixed up the goat cheese with black olives and used it as a filling for these rolls. Yes only goat cheese and black olives! Yet if there is an appetizer that can take to heaven and back, then it is this. I had some guests for dinner and this was a real hit!These freeze perfectly and can go directly from freezer to fryer.
- 500g. /1lb 2oz. chilled goat cheese (chèvre), the spreadable type
- 1 cup black olives, pitted and roughly chopped
- 1 package brik pastry, cut into equal triangles roughly the size of the palm of your hand (can be substituted with spring roll wrapper, cut each wrapper diagonally creating two triangles
- 4 cups canola oil, for deep frying
For the paste:
- ¼ cup flour
- ¼ cup water
- In a bowl, mix together the cheese and black olives. Refrigerate for 30 minutes to firm up a bit.
- Whisk the paste ingredient in a small ball.
- Spread the brick sheet/ the spring roll triangle on a plate. With your index finger, wet the edges with the paste.
- Add 1 heapful teaspoon of cheese filling close to the bottom edge of the pastry. Roll over once, tuck in the sides and resume rolling until you reach up the top, then seal.
- Repeat as necessary.
- Freeze the rolls for about 4 hours before frying, this will prevent cheese from leaking when exposed to high temperature.
- In a deep fryer, heat oil to an adequate frying temperature. Fry the rolls to golden. Drain on paper towels and serve warm. Enjoy!
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