West African Layered Pie 2

Ingredients

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

Method

1. Remove the butter from the refrigerator and allow it to come to room temperature. This will make it easier to spread on the pastry sheets without tearing them. Meanwhile, grate the 200 g of cheese and set it aside. This will ensure that the cheese is ready when you need to layer it between the pastry sheets.
2. Take a large, flat baking tray and lightly grease it with some of the softened butter. This prevents the pastry from sticking and ensures an even bake. Lay down the first pastry sheet on the tray, and gently brush it with a thin layer of butter using a pastry brush. Repeat this process with four more sheets, ensuring each layer is evenly buttered.
3. Sprinkle a portion of the grated cheese evenly over the fifth buttered pastry sheet, then scatter a small handful of your chosen herbs over the cheese. The herbs will infuse the pie with flavor as it bakes. Continue layering with another pastry sheet, brushing with butter, and adding cheese and herbs until all the cheese is used.
4. Finish with the remaining pastry sheets, each brushed with butter. Press down gently to ensure the layers adhere to each other. The top layer should be buttered generously to achieve a golden, crisp finish.
5. Preheat your oven to a moderate heat, around 180°C (350°F). Place the layered pie in the oven and bake until the top is golden brown and the pastry is crisp, which should take about 25-30 minutes. The aroma of the herbs and cheese will fill the kitchen, indicating it's nearly done.
6. Once baked, remove the pie from the oven and let it cool slightly on a wire rack. This allows the layers to set and makes it easier to cut. Serve warm, allowing the flavors to meld together, and enjoy with family and friends as is traditional at West African tables.