Vietnamese 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 letting it soften at room temperature. This will make it easier to spread and incorporate into the pastry layers. Meanwhile, grate 200 g of cheese and set it aside; this will be used to add a creamy layer to the pie.
2. Lay out the 10 pastry sheets on a clean surface. Melt a small portion of the softened butter in a pan over low heat, just enough to lightly brush each pastry sheet. This helps the layers stick together and adds richness to the pie.
3. Place the first pastry sheet in a baking dish. Brush it with melted butter, then sprinkle a thin layer of grated cheese over it. Repeat this process for each of the remaining pastry sheets, layering them one by one, ensuring each sheet is brushed with butter and sprinkled with cheese.
4. Once all the pastry sheets are layered, preheat your oven to 180°C (350°F). This temperature will ensure the pie bakes evenly and achieves a golden-brown crust.
5. Place the baking dish in the preheated oven. Bake until the top layer of pastry turns a deep golden brown and the cheese has melted and bubbled through the layers. This should create a fragrant, buttery aroma and a slightly crisp texture on top.
6. While the pie is baking, finely chop your choice of herbs. These will be used to garnish the pie once it comes out of the oven, adding a fresh, aromatic finish.
7. Once the pie is baked to a golden brown, remove it from the oven and let it cool slightly. Sprinkle the chopped herbs over the top for a burst of color and flavor. Serve warm, allowing the layers to be enjoyed at their best texture and taste.