Cheese Pastilles

Preparation:

Preparation: In a bowl, mix the Parmesan cheese, the melted butter (not hot), the beaten egg with salt and pepper and the cream into the flour. Once you have obtained a homogeneous paste, of medium consistency, roll it out on the floured work surface and cut out, with a round die with smooth edges or with the rim of a small glass, circular canapés of about 4 cm in diameter. As soon as they are ready, place the pastilles on the grated Emmental so that they are covered only on one side. Once this is done, place them on the greased plate of the oven, placing them on the opposite side to the one covered with emmenthal. Push the plate into a preheated oven at 200 degrees and let the lozenges turn golden (about 20 minutes).