1.

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to avoid sticking.

2.

In a bowl, combine the flour and salt, then cut in the butter until the mixture resembles coarse crumbs.

3.

Add the shredded cheddar cheese and herbs, mixing just until everything is evenly distributed throughout the mixture.

4.

Add milk slowly to the mixture and stir until a dough begins to form, being careful not to overwork it.

5.

Roll out the dough on a floured surface to about 1/8 inch thickness, and cut into equal rectangles.

6.

Place half of the rectangles on the prepared baking sheet, leaving space in between for expansion.

7.

Beat the egg with a little water to make an egg wash, and brush the edges of each rectangle.

8.

Top each rectangle with a spoonful of the cheese and herb mixture, spreading evenly and leaving borders clear.

9.

Cover with remaining dough rectangles, pressing edges to seal thoroughly, and crimp with a fork for design.

10.

Brush tops with the egg yolk wash before baking to achieve a golden, glossy finish.

11.

Bake in the preheated oven for 20-25 minutes until golden brown and crisp on the edges.

12.

Cool slightly before serving; these can be stored in an airtight container for up to two days.