Peruvian Layered Pie 2

Ingredients

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

Method

1. Start by bringing 100 g of butter to room temperature. This will make it easier to spread and incorporate into the dish. Take 200 g of cheese out of the fridge as well, allowing it to soften slightly for easier grating or slicing.
2. Prepare your workspace by laying out the 10 pastry sheets. Melt the butter gently in a small saucepan over low heat until it becomes a liquid but is not browned. This will be used to brush between the layers of pastry, creating a rich, flaky texture.
3. Place one pastry sheet on a baking tray. Brush it lightly with the melted butter, ensuring the entire surface is covered. Sprinkle a portion of the cheese evenly over the buttered pastry sheet. Repeat this process, layering the pastry sheets, butter, and cheese until all sheets are used. This layering is crucial for achieving the signature texture of the pie.
4. Preheat your oven to 180°C (350°F). Once the oven is ready, place the layered pie in the center. Bake until the top layer of pastry is golden brown and crisp, and the cheese has melted and begun to bubble through the layers. This should result in a fragrant, buttery aroma filling your kitchen.
5. While the pie bakes, finely chop your choice of herbs. Once the pie is done, remove it from the oven and immediately sprinkle the herbs over the top. The residual heat will release the herbs' aroma, enhancing the flavor of the dish.
6. Allow the pie to cool slightly before serving. This will help the layers set and make it easier to cut into neat squares. Serve warm, ensuring each piece showcases the distinct layers of pastry and cheese, perfect for a shared family meal.