These savory, crisp-on-the-outside, gooey-on-the-inside pastries are made from a quick and easy dough that comes together on the stovetop.
1 (5 oz) chunk extra-sharp Cheddar
1 cup water
6 tbsp butter
1/4 tsp salt
1 cup all-purpose flour
4 large eggs
3 tbsp minced chives
2 tsp finely chopped thyme
1 tsp black pepper
Preheat oven to 400°F. Line 2 large baking sheets with parchment. Coarsely grate the Cheddar.
In a 3-qt saucepan, heat the water, butter, and salt on medium until boiling. Reduce heat to medium-low. Add the flour and, with a stiff spatula, stir vigorously until dough comes together as a ball. Continue cooking and stirring dough 2 min. Transfer dough to a large bowl and let stand 5 min.
Into dough, stir the eggs, 1 at a time, until completely incorporated and smooth. Fold in the chives, thyme, black pepper, and Cheddar. With mini cookie scoop or by heaping teaspoon measure, drop onto lined baking sheets, spacing 1 inch apart.
Bake 25–30 min., until golden brown, switching racks halfway through. Serve warm or cool completely on wire racks and freeze up to 2 weeks or keep at room temperature 1 day in airtight containers or resealable bags. Reheat in 350°F oven until warm and crisp.
To save a bit of time and energy, use a hand mixer or stand mixer with paddle attachment in Step 2.