Stuffed Bats Recipe

How to Make Stuffed Bats


  1. Preheat oven to 200°C (or 180°C fan-forced). Line a large baking tray with baking paper.
  2. Combine cream cheese and chives in a small bowl, with a fork.
  3. Cut each shortcrust sheet into 9 equal squares (about 8cm x 8cm each). Place a teaspoon of cream cheese mixture in the centre. Fold in half to create a rectangle and seal edges. Pleat the edges, to make the bat’s ears.
  4. Place onto a lined tray. Lightly brush with egg wash. Bake for 20-22 minutes until golden and allow to cool completely.
  5. Place remaining cream cheese into a sealable bag or piping bag. Stick the olive slices onto bat pastries with cream cheese for the eyes.