The ultimate cheese pie

DOUGH

1. Mix the ingredients for the dough very well in the mixer or by hand.
2. The dough should be supple, not sticky.
3. Divide into two equal parts.
4. Dust with flour, and roll out into 20-inch circles.
5. Place an 8-inch plate in the center of the circle.
6. Grease the dough with the soft vegetable fat.
7. Moving from the center of the plate outwards, in a radial motion, cut 8 slits into the pastry.
8. Remove plate.
9. Fold each flap inwards towards the center of the circle.
10. Turn upside down onto a plate, dust with flour and freeze for 30 minutes.
11. Repeat process for the second piece of pastry.

FILLING

1. On a low flame, sauté the leek, spring onions and pepper in the olive oil for about 10 minutes, until slightly wilted. Remove from heat and let vegetables cool.
2. Dust with semolina.
3. Beat the eggs, add the cheese and herbs, and mix everything together.
4. Take the chilled pieces of pastry and place one in a shallow 14-inch dish.
5. Add the filling and cover with the other piece.
6. Seal the pie by turning the pastry edges inwards.
7. Trace lines on the pastry to mark out the pieces, and sprinkle with some water.
8. Bake for 30 minutes at 350 °F only on the bottom elements, and then for an additional 30 minutes using the top and bottom elements.

TIPS

• Knead the dough well to roll out pastry with ease.
• Add vinegar to the dough for a crispier result.
• Chill the pastry thoroughly to create many layers.
• Add semolina to absorb any liquids.
• For optimal results, the filling must be added when cold.
• Bake the pie using the elements setting for a crispy, crunchy pastry.