Ingredients:

  • 1 sheet (250g) frozen puff pastry, thawed but chilled
  • 1 egg (50g)
  • 1 tbsp (15ml) water
  • 1 cup (115g) shredded Gruyère or Sharp Cheddar
  • 2 tbsp (30g) softened unsalted butter
  • 1 tsp (2g) garlic powder
  • ½ tsp (1g) dried thyme or chopped fresh parsley
  • ¼ tsp (1.5g) sea salt

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Roll out the chilled puff pastry slightly to smooth any creases.
  3. Using a pizza cutter or sharp knife, slice the pastry sheet into 12 equal squares and place them on the prepared baking sheet.
  4. In a small bowl, mix the softened butter, garlic powder, and herbs.
  5. Spread a thin layer of the butter mixture in the center of each pastry square, then top with a pinch of shredded cheese.
  6. Fold the corners of the pastry toward the center, pressing lightly to seal the filling.
  7. Beat the egg with water and brush the top and edges of each bite with the egg wash.
  8. Bake for 15–20 minutes until the pastry has doubled in height and is deep mahogany in color.