![\"20140128_160133\"](\"http:\/\/sites.williams.edu\/lifeofpie13\/files\/2014\/01\/20140128_160133.jpg\")
<\/a><\/p>\nThe crusts had Parmesan and cheddar cheese. They were fantastic. I had to improvise a little. I didn’t have a 4 inch pastry cutter but I did have a cap from the pine nuts container that I used in the filling. So I just used my tiny little carving knife to cut into the pastry around the circular container.<\/p>\n
I had made 9 pies from the first batch of pastry. I realize that my pastry probably wasn’t 4-in because I couldn’t fit the said amount of filling, according to the recipe, into them without fearing that they’d explode.<\/p>\n Instead, I managed to make another batch of pastry. I also realized that for my second batch, I formed my batch into a flat rectangle for chilling instead of a conventional disc. That way, I just rolled out the pastry to form this super long sheet of pastry and cut my circles out from there. Another funny thought, I actually had used less butter in my first batch due to a calculation error. That’s why my pastry was so much harder to roll out and cut in my first attempt.<\/p>\n Here’s a look at my filling:<\/p>\n<\/a><\/p>\n