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JapaneseAuthentic Cuisine

Japanese Layered Pie

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Japanese Layered Pie

Japanese Layered Pie is a delightful dish often found on home tables in Japan, where it is prepared with a focus on generous use of fat and salt judged by hand. This pie combines layers of delicate pastry sheets with rich cheese and butter, creating a comforting and flavorful experience.

The dish is meant for sharing, embodying the communal spirit of Japanese home cooking. The addition of herbs adds a fresh contrast to the rich, buttery layers, making it a beloved choice for family gatherings and casual meals alike.

Ingredients

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

Method

  1. Begin by bringing 100 g of butter to room temperature. This will ensure it is soft enough to spread easily over the pastry sheets, which is crucial for even layering and flavor distribution.
  2. Preheat your oven to 180°C (356°F) to prepare for baking. Meanwhile, grate 200 g of cheese and set aside. Choose a cheese that melts well, as it will create a creamy layer between the pastry sheets.
  3. Lay out one pastry sheet on a clean surface and generously spread a thin layer of the softened butter over it. Sprinkle a portion of the grated cheese evenly across the buttered surface, followed by a light scattering of your chosen herbs for added flavor.
  4. Place a second pastry sheet on top of the first, pressing down gently to adhere. Repeat the process of buttering, cheesing, and herbing with each additional layer until all 10 pastry sheets are used, finishing with a top layer of butter and cheese.
  5. Transfer the layered pastry stack onto a baking tray lined with parchment paper. Bake in the preheated oven for about 20 minutes, or until the pastry is golden brown and the cheese has melted and started to bubble.
  6. Once baked, remove the pie from the oven and allow it to cool slightly on a wire rack. This brief cooling period will help the layers set, making it easier to slice and serve.
  7. Finish by cutting the pie into squares or rectangles, as preferred. Serve warm to enjoy the full flavor and texture, with the cheese still soft and the pastry crisp.
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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