- 450g puff pastry
- 125g cheese, finely grated (I use gruyere)
- 2 teaspoons ground cumin
- freshly ground black pepper
Mix together the grated cheese, cumin and pepper. Roll the pastry to .5 cm thick
and cut out circles of 4 cm diameter. Place a little filling in the centre
of half the rounds, wet the edges with a little water and place another
pastry layer on top, pressing the edges together and crimp with a fork.
Bake for around 7 minutes or until golden and puffed.