Peruvian Cheese Pastry 2

Ingredients

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

Method

1. Begin by bringing the butter to room temperature. This will ensure it mixes smoothly into the dough. Take your egg out of the fridge as well, allowing it to reach room temperature for better incorporation.
2. In a large mixing bowl, combine 300 g of flour with the softened 100 g of butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. This step helps create a flaky texture in the pastry.
3. Grate 200 g of cheese and mix it into the flour and butter mixture. The cheese should be evenly distributed throughout the dough, which will give the pastry its signature flavor. Add a pinch of salt to enhance the taste.
4. Crack the room temperature egg into the bowl and mix it into the dry ingredients. Use your hands to bring the dough together until it forms a smooth, cohesive ball. If the dough is too dry, add a teaspoon of water at a time until it holds together.
5. Lightly flour a clean surface and roll out the dough to about 1/4 inch thickness. The dough should be pliable and not sticky. If it sticks, sprinkle a little more flour on the surface and the rolling pin.
6. Cut the rolled dough into desired shapes using a pastry cutter or knife. Place the cut pieces onto a baking sheet lined with parchment paper, leaving a small gap between each piece to allow for expansion during baking.
7. Preheat your oven to 180°C (350°F). Bake the pastries in the preheated oven until they are golden brown and the cheese is bubbly and slightly crisp on the edges. This will take about 15-20 minutes, but watch for the color and aroma as your cue.
8. Once baked, remove the pastries from the oven and let them cool slightly on a wire rack. Serve them warm to enjoy the full flavor and texture, perfect for sharing at the table.