Thai Layered Pie

Ingredients

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

Method

1. Start by taking 100 g of butter out of the refrigerator and let it sit at room temperature until softened. This will make it easier to spread later. Meanwhile, grate 200 g of cheese and set it aside. Allowing the cheese to come to room temperature will help it melt evenly during baking.
2. Lay out one of the 10 pastry sheets on a clean, flat surface. Using a pastry brush, generously spread a thin layer of the softened butter over the entire surface of the pastry sheet. Sprinkle a portion of the grated cheese evenly over the buttered pastry, ensuring you cover the edges to maintain flavor consistency throughout the pie.
3. Carefully place another pastry sheet on top of the first, aligning the edges. Repeat the process of brushing with butter and sprinkling cheese. Continue layering the pastry sheets, butter, and cheese until all 10 sheets are used, ending with a final layer of butter and cheese on top.
4. Preheat your oven to 180°C (350°F). Transfer the layered pastry stack onto a baking tray lined with parchment paper. Use a sharp knife to score the top layer into serving-sized squares. This will help the pie bake evenly and make it easier to serve later.
5. Bake the pie in the preheated oven until the pastry is golden brown and the cheese has melted and bubbled, about 25-30 minutes. The top should be crisp and slightly puffed, with a rich, inviting aroma.
6. While the pie is baking, finely chop a selection of fresh herbs. Once the pie is done, remove it from the oven and immediately sprinkle the chopped herbs over the top. The residual heat will release the herbs' aromas, enhancing the dish's flavor.
7. Allow the pie to cool slightly on a wire rack for about 5 minutes. This resting time will help the layers set and make it easier to cut through the scored lines. Serve the Thai Layered Pie warm, allowing the flavors to meld together, perfect for sharing at the table.