Cream the butter well in a basin.
Beat in the eggs, and add the grated cheese.
Season with pepper, salt, and cayenne.
Divide the pastry into two portions, and roll them out as thinly as possible.
Lay one piece on a greased baking-sheet.
Spread it over with the cheese mixture, and lay the other on the top.
Mark it with the back of a knife in strips, one inch wide and three inches long.
Brush over with beaten egg, and bake in a quick oven, until the paste is cooked. Cut out the strips with a sharp knife.
Dish them on a folded napkin, and sprinkle them with grated cheese.