COBB GRILL LUNCH RECIPE,

Cheese and Sun-Dried Tomato Pies

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.

Photos