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    Cheese and Sun-Dried Tomato Pies

    by Harley Norton on Nov 13, 2023
    Cheese and Sun-Dried Tomato Pies Recipe

    Ingredients

    Serves 6

    3 oz Sharp Cheddar Cheese
    1/2 Cup Oil Packed Sun-Dried Tomatoes
    Salt
    Freshly Ground Pepper
    1 Sprig of Thyme
    1 Package Frozen Puff Pastry, Thawed
    1 Egg

     

    Method

    Prepare your COBB Grill and light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes. Place Grill Grid, Fenced Roast Rack, and Dome Lid on COBB Grill and let heat up for at least 5 minutes.

    • Grate the cheese and drain and chop the sun-dried tomatoes.
    • In a bowl, add the cheese, tomatoes, salt, pepper, and thyme leaves and mix to combine. 
    • Roll out the puff pastry and cut into 8 in. x 4 in. rectangles. 
    • Place a scoop of the cheese mixture on half of the rectangles, leaving a small border on the edges.
    • Beat the egg and brush it the edges of the pie.
    • Drape the other halves of the pastry rectangles over the cheese mixture and line up the edges with the bottom pastries.
    • Crimp the edges with a fork to seal the pies shut.
    • Brush the tops of the pies with some more egg wash.
    • Place some foil on the Roast Rack and the pies on top of the foil.
    • Close the Dome Lid and allow pies to cook for 20 minutes or until the pastry is golden and the underside is cooked.

     

    Serving Suggestion

    For a different variation, change up the cheeses like adding mozzarella and parmesan instead for a more Italian flair.

    Tags: Bake, Main Meal
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