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Japanese Layered Pie 2

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Japanese Layered Pie 2

Japanese Layered Pie 2 is a comforting dish that brings the warmth of home cooking to the table. It's a savory pie that layers delicate pastry sheets with rich cheese, butter, and a sprinkle of herbs, creating a harmonious blend of flavors that is both simple and satisfying.

This pie is a staple at Japanese home tables, where it's crafted with care and shared among family and friends. The generous use of butter and cheese gives it a rich, indulgent taste, while the herbs add a fresh note, making it a beloved dish for gatherings and everyday meals alike.

Ingredients

  • 10pastry sheets
  • 200 gcheese
  • 100 gbutter
  • herbs — chopped

Method

  1. Begin by taking 100 g of butter out of the refrigerator and allowing it to come to room temperature. This will make it easier to spread on the pastry sheets later. While waiting, also bring 200 g of cheese to room temperature, which will help it melt evenly during baking.
  2. Lay out the 10 pastry sheets on a clean surface. Melt the butter gently in a small saucepan over low heat, ensuring it doesn't brown. Once melted, use a pastry brush to lightly coat each sheet with the butter, ensuring even coverage to prevent the layers from sticking together.
  3. Sprinkle a generous amount of your chosen herbs over the buttered sheets. The herbs should be evenly distributed to ensure each bite has a balanced flavor. Layer the sheets on top of each other, pressing gently to adhere.
  4. Preheat your oven to 180°C (356°F). While the oven heats, grate the room-temperature cheese and spread it evenly over the top layer of the pastry stack. This will create a rich, cheesy crust as it bakes.
  5. Place the layered pastry on a baking tray lined with parchment paper. Bake in the preheated oven until the pastry is golden brown and the cheese has melted and begun to bubble, which should take about 20 minutes. The pastry should be crisp and flaky, with the cheese forming a slightly browned, bubbly top.
  6. Remove the pie from the oven and let it cool slightly on a wire rack. This brief cooling period will help the layers set and make it easier to slice. Serve warm, allowing the flavors to meld and the textures to be at their best for sharing around the table.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

This recipe is from Authentic Japanese Cuisine by Yassine Sbiti — the Japanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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