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Cheese pie
Preparation time: 120–130 minutes
Serves 8
Dough ingredients
1 cube of fresh yeast (42 g)
150 ml lukewarm milk
150 g rye flour
200 g strong white flour
30 g butter
¹/₂ tsp salt
¹/₂ tsp sugar
Filling
300 g cheese
2 small red peppers
2 small red onions
20 g chives, chopped
Salt
Coarsely ground black pepper
Chilli powder
Top with
4 tbsp pumpkin seeds
Accessories
Ovenproof dish, 20 cm x 20 cm
Method
Dissolve the yeast in lukewarm milk.
Then add to the remaining ingredients
and knead until you get 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
peppers and onions and mix with the
chopped chives. Season with salt,
pepper and chilli powder.
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)
Number/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
Tip
The pie is very good as a starter or as a
light main together with a salad.
Savoury dishes
169
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