Thai Cheese Pastry

Ingredients

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

Method

1. Start by bringing the egg and butter to room temperature. This ensures that the butter is soft enough to mix smoothly with the flour, and the egg blends well into the dough, creating a uniform texture.
2. In a large mixing bowl, combine 300 g of flour with 100 g of softened butter. Use your fingers 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 until the cheese is evenly distributed throughout the dough. The cheese adds a savory flavor and richness to the pastry.
4. Crack the room temperature egg into the mixture. Use a fork to lightly beat the egg before incorporating it into the dough. Mix until the dough comes together and forms a ball. If the dough feels too dry, add a teaspoon of cold water to help bind it.
5. Transfer the dough onto a lightly floured surface and knead it gently for about a minute. The dough should be smooth and pliable, but not sticky. This step helps develop the gluten for a better structure in the pastry.
6. Preheat your oven to 180°C (350°F). Roll out the dough to about 1/4 inch thickness on a floured surface. Cut the dough into desired shapes using a cookie cutter or a knife.
7. Place the cut 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, about 15-20 minutes. The aroma of baked cheese should be prominent.
8. Remove the pastries from the oven and let them cool slightly on a wire rack. Serve warm for the best flavor and texture, allowing the cheese to be soft and the pastry crisp.