1)First step, sponge

1. To make cheese pies we need to start by making our sponge. In a clean bowl pour lukewarm water, sugar and active dry yeast, give it a good mix, cover and leave it in a warm place for about 15 minutes. You know it’s ready when you can see this foamy texture on top.

2)Second step, dough

1. Now you can add the rest of dough ingredients to the sponge. Start by adding all purpose flour, sugar, salt and soft butter. I like to mix all my ingredients with a wooden spoon and then go ahead and knead it on my stand mixer.

3)Third step, knead and rest

1. Knead this dough on your stand mixer for about 20 minutes on medium low speed using your dough hook attachment. Once the dough is kneaded, transfer it to a bowl and cover it with plastic wrap.
2. Allow this dough to proof in a clean and oiled bowl for about 1h and 30 minutes or until it has doubled in size. If you have a proofing machine or dough proofer set it to a temperature of 30C (86F). You can also allow it to proof in a warm place in your house.

4)Forth step, filling

1. i like doing this before doing the dough but you can also do it while you are waiting for your dough to proof.
2. To make the filling get your favorite cheeses, we used mozzarella, old cheddar and feta cheese in this recipe. Wash your parsley throughly, dry it, and chop it really small, we are only using the leaves of the parsley. Chop garlic too, add one egg and spices. Give it a a good mix.

5)Fifth step, shape

1. Dust your working surface with flour. Divide your proofed dough into 4 or 5 equal parts, roll them into balls
2. *we made about 9 cheese pies using double this recipe, you can easily do the same thing when you see our recipe scrolling down a little more, that’s where you are gonna find it in cups and grams too*

6)Sixth step, shape

1. Take one part of the dough and roll it out on a slightly floured surface. Cover the remaining dough with plastic wrap to prevent it from drying out. Spread the cheese mixture onto the the edges of the dough leaving some space.

7)Seventh step, close

1. Fold the edges of the dough over the cheese mix. transfer the dough into a greased pan (it will help you hold the shape and the cheese wont fall everywhere if you don’t have the perfect tool for transferring), beat one egg and brush the entire surface with it. Add the rest of the cheese mixture into the center of the dough.

8)Eight step, rest

1. Pre-heat your oven at 200C (392F) allow the dough to rest again, ideal proofing temperature should be 30C (86F).

9)Ninth step, bake

1. Bake at 200C (392F) for about 15 minutes or until golden brown. Keep an eye on it to avoid over baking.
2. once finished baking i love to brush some butter on top, you can add some more chopped parsley and chili flakes on top for garnish and its ready to eat.