• thumbnail image 1
Print to PDF

Print recipe

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



12 portion(s)

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

Recipe's preparation

    Making the dough
  1. 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 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.


    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.

Accessories you need

  • Measuring cup
    Measuring cup
    buy now

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

Other users also liked...


Add a comment
  • There are no comments at the moment.