• homemade puff pastry or store bought one can be used (to see how i make puff pastry from scratch, check out my beef wellington recipe)
• 1 cup grated cheese ( i used cheddar)
• 1 teaspoon dry basil
• 1 teaspoon dry parsley
• 1/2 teaspoon dry small thyme
• 1/4 teaspoon cayenne/black pepper
• 1 glove garlic grated
• 1 teaspoon mustard
• 1 egg (for egg wash )
• 1/4 teaspoon turmeric powder for a vibrant color once baked

Ingredients

• preheat oven to 350 degrees f

• in a large bowl, place grated cheese, basil, parsley, thyme, cayenne and mustard. mix until combined and set aside.
• on a lightly floured counter top, place pastry dough. lightly dust the dough with flour and roll out to desired length (about 6 inches in length. shouldn’t be too thick or too thin). cut into circular, square or rectangle shapes. using a teaspoon, add cheese paste/filling in the middle (about 1/2 teaspoon to 1 teaspoon depending on the shape and length of the pie dough. seal edges with water. pick up half of the dough and place it over the filling neatly and press the sides together. take a fork and pressed together.
• once done, place in refrigerator for about 10 minutes to chill. while pies are chilling, place egg and turmeric in a small bowl and whisk until completely combined. after 10 minutes remove from refrigerator and using a scissors make cuts or incisions on the top of the pies
• using a pastry brush, brush the top of the pies with the egg wash mixture. place in preheated oven to bake for about 20-30 minutes
• once baked, remove from oven and allow to cool serving
• enjoy!

*Please note that the same pastry dough used for the wellington is the same one that can be used for meat pies etc.

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