|Flour||2 Cup (32 tbs)|
|Fat||2 Cup (32 tbs) (for deep frying)|
|Lukewarm water||1 Cup (16 tbs) (For Mixing)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Grated cheese||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
To make pastry, sift the flour and salt, rub in the butter and add enough water to make a soft but not sticky dough.
Knead into a ball, cover and leave for about 1 hour.
To make the filling, beat the butter until soft.
Then beat in most of the cheese, beaten egg and seasoning.
Roll out the dough very thinly, cut into rounds with a serrated cutter, about 2.1/2 inches in diameter.
Put a little of the cheese mixture on each round of dough, damp the edge and fold over, pressing the edges well together.
Fry in deep fat until well browned.
Drain and serve.
Sprinkle with the remaining cheese.