Thai 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 ensure it blends smoothly with the other ingredients, creating a uniform texture in the pie layers. Meanwhile, grate 200 g of cheese and set it aside, allowing it to soften slightly at room temperature.
2. Melt the softened butter in a small saucepan over low heat. Stir continuously to prevent it from browning, and once fully melted, remove from heat. This melted butter will be used to brush the pastry sheets, ensuring they become golden and crisp during baking.
3. Lay out one pastry sheet on a clean, flat surface. Brush it generously with the melted butter, ensuring the entire surface is covered. Sprinkle a small amount of the grated cheese evenly over the buttered pastry sheet. Repeat this process, layering each pastry sheet with butter and cheese until all 10 sheets are stacked.
4. Once all the pastry sheets are layered, sprinkle the top with a mix of your chosen herbs. The herbs should be fresh and aromatic, enhancing the flavor of the pie. Press down gently on the stack to compact the layers slightly, ensuring they adhere to each other during baking.
5. Preheat your oven to 180°C (350°F). Transfer the layered pastry stack onto a baking tray lined with parchment paper. Bake in the preheated oven until the pastry is golden brown and crisp, and the cheese has melted and bubbled, approximately 20-25 minutes. The pie should have a fragrant, buttery aroma and a crisp texture when done.
6. Remove the pie from the oven and let it cool slightly on a wire rack. This will allow the layers to set and make it easier to slice. Serve warm, allowing the flavors and textures to be at their peak, perfect for sharing around the table.