Method
1. Add parmesan cheese to the TM bowl
2. Mix with MC on - 10 sec, speed 10
3. Remove from bowl and set aside
4. Add unsalted butter, ice, all purpose flour and pink Himalayan salt flakes to the TM bowl
5. Chop with MC on - 7 sec, speed 7
6. Transfer two thirds of the milled parmesan
7. Mix - 5 sec, reverse speed 5
8. Knead - approx 3 min, dough - while adding the vodka trough the hole in lid
9. Transfer content of TM bowl to work surface
10. Push together into a tight rectangle
11. Wrap in Silpat mat or parchment paper
12. Refrigerate in fridge - approx 30 min
13. Pre-heat oven to 200°C
14. Roll dough out into a large rectangle then fold over in thirds to make an envelope shape
15. Turn so the folded edge is towards you and repeat. Do this until you have a flexible sheet of pastry
16. Roll into a sheet about 1 cm in thickness
17. Brush with egg wash, and sprinkle with the remaining parmesan as needed
18. Bake in a hot oven until puffed and golden