A1 Bakery's Cheese Pie by Haikal Raji - converted by Thermo Cazza by Thermo.Cazza. A Thermomix <sup>®</sup> recipe in the category Baking - savoury on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

Baking - savoury

Preparation time

10min

Total time

1h 40min

Portion

12 portion(s)

Level

medium

TM 6
TM 5

by Thermo.Cazza

published: 2021/09/18

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Ingredients

A1 Bakery's Cheese Pie by Haikal Raji - converted by Thermo Cazza

490 g water
40 g honey
18 g dried instant yeast
10 g white sugar
750 g flour, white strong (00), plus extra for dusting
15 g salt, fine, or 1 tablespoon
1/8 level teaspoons ground nutmeg, or a good pinch
115g g Avocado Oil
780 g Halloumi cheese, grated
Avocado Oil, extra for brushing on pies

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Recipe's preparation

Making the dough

Step 1.

To the bowl add - 490 g water, honey, dried instant yeast, and sugar. Make sure the yeast and sugar are not on the blades.

With the measuring cup in place -
Activate the yeast: 5 mins / 37 degrees / speed 1

Step 2. To the bowl:-
- Weigh in the flour
- Add salt
- Add nutmeg
- weigh in the Avocado Oil

Then with the measuring cup in place bring up the Knead function and knead for 3 mins. Stay with your Thermomix during this time.

Step 3. Remove dough from the bowl using your bowl scraper and work into a loose ball. It is a sticky dough. Place the dough into a large greased bowl and cover. Let it stand for at least 20 mins or until it has risen.

Step 4. Once risen, turn the dough onto a lightly floured silicone mat, and using your dough cutter divide the dough into 12 equal portions weighing approximately 115 g each. The final dough weight is approximately 1.3 - 1.4 kg. Shape each portion into a ball. Do not use too much flour on your silicone mat when you are shaping each ball. Cover the 12 dough portions with either a silicone mat, tea towel, or plastic wrap. Let it stand for another 15-20 mins.

Step 5. Preheat the oven to 200 degrees Celcius (fan-forced).

Step 6. Roll out each round of dough into approximately 20 cm circles at about 5 mm thickness. Fill with a good handful of the grated halloumi onto one side of the dough. Each pie will have around 65 g of halloumi cheese. If necessary, you may dampen half of the dough edge with a little water and seal the pie closed by crimping the edges (or watch the original video - link below to see how it's done). You should be left with a half-moon shape. Press edges well to ensure no cheese escapes during baking.

Step 7. Place onto a lined tray, cover, and let it rest for another 10 minutes before baking.

Step 8. Bake between 8-11 mins or until golden in colour.
Bake time will vary depending on your oven. If you find the pies are browning too quickly drop the oven temperature to 190 degrees (fan-forced) with a cook time between 8-10 mins.

Step 9. Remove baked pies from the oven and immediately brush lightly with the extra avocado oil or light olive oil. Enjoy!

TO FREEZE:-
To freeze unwanted portions of the cheese pies, cook the pie for around 8 mins, let it cool down completely before freezing in portions. To reheat for consumption, cover with foil in a hot oven until warmed through.

You may freeze unwanted dough portions too. Make sure to seal the dough packaging well before freezing. Bring back to room temperature before using the dough.

To watch Haikal Raji construct his Cheese Pies with Shane Delia on "A Middle East Feast" visit this link.

https://www.sbs.com.au/food/recipes/cheese-pie

Thank you to Haikal Raji for sharing this recipe with us. To buy Middle Eastern food supplies be sure to visit A1 Bakery at 643 - 645 Sydney Road, Brunswick, Victoria.

Find me on most socials @Thermo.Cazza
(Carolyn Booth - Thermomix Consultant)
Please do share and rate the recipe if you have tried it.

Thermomix Model

Recipe is created for
TM 6

For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
Recipe is created for
TM 5

If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:

Afternoon tea Brunch Dinner Lunch Snack Supper Autumn Easter Ramadan Spring Summer Winter Egyptian Lebanese Bread Meat dish Pie, quiche Buffet Picnic Low budget Cooking for large family Take away food Egg free Nut free Mid East