Indonesian Cheese Pastry

Ingredients

• 300 gflour
• 200 gcheese
• 100 gbutter
• 1egg

Method

1. Start by bringing the butter (100 g) to room temperature. This will make it easier to incorporate into the dough, ensuring a smooth texture. Also, let the egg come to room temperature to help it mix evenly with the other ingredients.
2. In a large mixing bowl, combine the room temperature butter with 300 g of flour. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. This step is crucial for creating a flaky pastry texture.
3. Grate 200 g of cheese and add it to the flour and butter mixture. Mix gently with your hands to distribute the cheese evenly throughout the dough. The cheese will add a savory flavor and a slightly chewy texture to the pastry.
4. Crack the room temperature egg into the bowl and mix it into the dough with a wooden spoon or your hands until it just comes together. Be careful not to overwork the dough, as this can make the pastry tough.
5. Gather the dough into a ball and wrap it in plastic wrap. Chill it in the refrigerator for about 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out later.
6. Preheat your oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface to about 1/2 cm thickness. Cut into desired shapes using a cookie cutter or a knife.
7. Place the shaped dough pieces onto a baking sheet lined with parchment paper. Bake in the preheated oven until the pastries are golden brown and the cheese is bubbly, approximately 15-20 minutes. The edges should be firm to the touch and the tops lightly browned.
8. Remove the pastries from the oven and let them cool slightly on a wire rack. Serve warm to enjoy the full flavor and texture of the cheese, or allow them to cool completely for a crispier bite.