Recipes
181
Cheese pie
Preparation time: 130–140 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
½ tsp salt
½ tsp sugar
Filling ingredients
300 g cheese
2 small red peppers
2 small red onions
2 tbsp chives, chopped
Salt
Coarsely ground black pepper
Chilli powder
To sprinkle on top
4 tbsp pumpkin seeds
Accessories
Ovenproof dish, approx. 20 x 30 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 40–50 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 x 40
cm). Drape over a greased shallow
square dish (approx. 20 x 20 cm) 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 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.
Setting
Oven function: Moisture plus
Number/type of bursts of steam: 3
Temperature: 170–180 °C
Amount of water: approx. 300 ml
Shelf level: 2
1st burst of steam:
5 minutes after the start of the
programme
2nd burst of steam:
after another 10 minutes
3rd burst of steam:
after another 10 minutes
Duration: 50–60 minutes
Tip
The pie is very good as a starter or as a
light main together with a salad.