2 cups grated mature cheese
1 cup plain flour
1/2 cup butter/margarine
1 tsp paprika
salt and pepper
5 dozen stuffed olives (approximately 375g jar)
Method: Combined first 5 ingredients until well mixed and smooth. Take a small piece of cheese pastry slightly larger than the olive and roll into a ball. Make a hole with thumb, pop in an olive and roll to cover. Chill balls in refrigerator until firm, then freeze in a plastic bag until required. Take straight from freezer and place on a baking tray. Bake at 200C (400F) for 15 minutes until golden.
Source: contributed by Adelaide Legacy Club in A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.44
Editor's note: in my family these are known as "sheep eyes", for the visual effect after one has taken a bite.