Savory Breakfast Pop Tarts

Directions

• Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to avoid sticking.
• In a bowl, combine the flour and salt, then cut in the butter until the mixture resembles coarse crumbs.
• Add the shredded cheddar cheese and herbs, mixing just until everything is evenly distributed throughout the mixture.
• Add milk slowly to the mixture and stir until a dough begins to form, being careful not to overwork it.
• Roll out the dough on a floured surface to about 1/8 inch thickness, and cut into equal rectangles.
• Place half of the rectangles on the prepared baking sheet, leaving space in between for expansion.
• Beat the egg with a little water to make an egg wash, and brush the edges of each rectangle.
• Top each rectangle with a spoonful of the cheese and herb mixture, spreading evenly and leaving borders clear.
• Cover with remaining dough rectangles, pressing edges to seal thoroughly, and crimp with a fork for design.
• Brush tops with the egg yolk wash before baking to achieve a golden, glossy finish.
• Bake in the preheated oven for 20-25 minutes until golden brown and crisp on the edges.
• Cool slightly before serving; these can be stored in an airtight container for up to two days.