Makes 4 medium sized dampers
Easy
10 minutes
30 to 45 minutes
Preheat the oven to 200ºC.
Combine the cheese, cream and eggs until smooth. Add the flour, olives and rosemary then lightly combine to make a soft dough. Be careful not to overwork.
Fill small, ovenproof containers or cups three quarters full with dough. Garnish with the extra rosemary. Brush with egg wash and sprinkle with the Maldon sea salt.
Bake until golden brown. Cool slightly before serving with a soft cheese such as Chavroux and the chutney.
Cook’s note: To make the egg wash, beat 1 egg with a little water.
Per serving: 4905.2kJ, 17.1g protein, 100.8g fat, 52.1g carbs
