Vietnamese Layered Pie 2

Ingredients

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

Method

1. Begin by bringing the 100 g of butter to room temperature. This will ensure it is soft enough to spread evenly over the pastry sheets later. Set the butter out on the counter for about 30 minutes before starting the rest of the preparation.
2. Once the butter is soft, lay out one of the 10 pastry sheets on a clean, flat surface. Spread a thin layer of the softened butter over the entire surface of the pastry sheet using a spatula or the back of a spoon. This helps the layers stick together and adds richness to the pie.
3. Sprinkle a portion of the 200 g of cheese evenly over the buttered pastry sheet. Use a mild cheese that melts well, as this will create a creamy layer within the pie. Repeat the process with another pastry sheet, layering butter and cheese, until all sheets are used.
4. Preheat your oven to 180°C (350°F). This temperature will ensure the pie bakes evenly and the layers become crisp and golden. While the oven is heating, prepare a baking dish by greasing it with a little butter to prevent sticking.
5. Carefully transfer the layered pastry stack into the prepared baking dish. Press down gently to compact the layers slightly, which will help them adhere during baking. Place the dish in the preheated oven.
6. Bake the pie for about 25-30 minutes, or until the top is golden brown and the cheese is bubbling. The pastry should be crisp and flaky, and the cheese should have melted into the layers, creating a cohesive pie.
7. Once baked, remove the pie from the oven and allow it to cool slightly in the dish. This resting time helps the layers set and makes slicing easier. Garnish with fresh herbs before serving to add a burst of flavor and color.
8. Serve the Vietnamese Layered Pie 2 warm, ensuring each slice reveals the distinct layers of pastry and cheese. This dish is perfect for sharing at the table, embodying the communal spirit of Vietnamese home cooking.