Cheese Pie

The trick to this recipe lies in the careful preparation of the dough. The portions must be rolled out into very thin sheets and boiled in water, one sheet at a time, for 7 to 8 minutes, then dipped in cold water for a few seconds and laid on a clean tea (dish) towel to dry. This will give you the traditional chewy, dense texture inside (baking without pre-boiling will give you a crisp-all-the-way-through dough). You can use a pasta machine, which will produce a thin dough, akin to lasagne