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Cheese pie
Preparation time: 120–130 minutes
Serves 8
Pastry ingredients
1 cube of fresh yeast (42 g)
150 ml lukewarm milk
150 g rye flour
200 g plain flour
30 g butter
¹/₂ tsp. salt
¹/₂ tsp. sugar
Filling ingredients
300 g soft cheese
2 small red capsicums
2 small red onions
20 g chives, chopped
Salt
Coarsely ground black pepper
Chilli powder
To sprinkle on top:
4 tbsp. pumpkin seeds
Accessories
Ovenproof dish 20 x 30 cm
Preparation
Crumble the yeast into lukewarm milk
and stir until it dissolves. Then add to
the remaining ingredients and knead
into a smooth pliable dough. Cover and
place in the oven for about 45 minutes
to prove using Conventional Heat at
35 °C.
Finely dice the cheese. Dice the
capsicums and onions and mix these
with the chopped chives. Season with
salt, pepper and chilli powder.
Savoury snacks
Roll the dough out onto a floured
surface into a square
(approx. 40 cm x 40 cm). Drape over
the greased square oven dish with the
corners offset. Place the filling on the
dough and fold the edges up over the
filling, pressing them together to seal.
Cut 5 diamonds (approx. 3 cm x 3 cm)
out of the lid and use them to decorate
the top of the pie.
Brush with water and scatter pumpkin
seeds over the top. Bake until golden
and leave to stand for about 30 minutes
before serving.
Recommended settings
Oven function: Moisture Plus
Temperature: 170–180 °C
Heating-up phase: Rapid
Shelf level: 2 [1] (1)
No./Type of bursts of steam:
3 bursts of steam/Time-controlled
Amount of water: See display
1st burst of steam: Release after 5
minutes
2nd burst of steam: Release after 15
minutes
3rd burst of steam: Release after 25
minutes
Duration: 50–60 minutes
Useful tip
The pie is very good as a starter or as a
light main together with a salad.
169
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