Herb and Walnut Pie Crust Leaves

Combine the butter, flour and salt in a food processor with a steel blade and pulse just until it resembles coarse crumbs. Slowly pour in the ice water and pulse just until combined and a dough ball forms. Wrap the dough in plastic wrap and refrigerate for at least one hour.

Combine the chives, chopped walnuts and grated cheese in a small bowl and set aside.

Preheat the oven to 425 F.

When the dough has chilled, remove it from the refrigerator, unwrap it and cut it in half. Roll each half out on a well-floured surface. The filling will be sandwiched between each half so they need to be rolled out pretty thin and to about the same size/shape. Sprinkle the chive, walnut and cheese mixture over one of the dough layers and top with the second layer. Using your rolling pin, roll over both layers to compress the filling and seal the edges.

Cut out shapes with your favorite leaf cutter and place them on a baking sheet that you’ve covered with parchment paper.

Bake for approximately 15 minutes or until the pastry is a light golden brown. I used a 3″ leaf cutter and got a dozen finished pastry leaves.