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Vietnamese Cheese Pastry 2

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Vietnamese Cheese Pastry 2

Vietnamese Cheese Pastry 2 arrives at the home table, a staple nurtured by the hands of Vietnamese family cooks who prize intuitive measures over precise scales. This dish, often enjoyed at casual family gatherings, is prepared with a generous spirit, reflecting the communal nature of Vietnamese dining. It is not reserved for formal occasions but rather embraced in everyday meals, where the focus is on shared enjoyment rather than ceremony.

The pastry is rich yet delicate, with a buttery crust that gives way to a savory, cheesy interior. Its texture is both crisp and tender, a balance achieved through the careful use of butter and cheese. Each bite offers a comforting warmth, the kind that invites second helpings and leisurely conversation around the table.

Ingredients

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

Method

  1. Begin by taking the butter (100 g) out of the refrigerator and allowing it to soften at room temperature. This will make it easier to incorporate into the dough later. Also, bring the egg to room temperature by leaving it out for about 30 minutes; this helps it blend smoothly into the mixture.
  2. In a large mixing bowl, combine the softened butter with 300 g of flour. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. This step ensures that the butter is evenly distributed, creating a tender and flaky pastry.
  3. Grate the cheese (200 g) and add it to the flour and butter mixture. Mix gently with your hands or a spatula until the cheese is evenly distributed throughout the dough. The cheese will add a savory flavor and a rich texture to the pastry.
  4. Crack the room temperature egg into the mixture. Use a fork or your hands to mix until a dough begins to form. The dough should be soft but not sticky; if it feels too dry, add a teaspoon of cold water at a time until it holds together.
  5. Transfer the dough onto a lightly floured surface and knead it gently for about 2 minutes. This will help develop the gluten slightly, giving the pastry a bit of structure. Be careful not to over-knead, as this can make the pastry tough.
  6. Preheat your oven to 180°C (350°F). Roll out the dough to about 1 cm thickness and cut into desired shapes using a pastry cutter or knife. Place the cut pieces onto a baking sheet lined with parchment paper, leaving a little space between each piece.
  7. Bake the pastries in the preheated oven until they are golden brown and the cheese bubbles slightly on the surface, about 15-20 minutes. The aroma of baked cheese should be prominent, and the pastries should feel firm to the touch.
  8. Allow the pastries to cool slightly on a wire rack before serving. They are best enjoyed warm, allowing the cheese to remain slightly gooey and the pastry to be crisp. Serve them as part of a shared meal, embodying the communal spirit of Vietnamese dining.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

This recipe is from Authentic Vietnamese Cuisine by Yassine Sbiti — the Vietnamese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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