Pie with sparkling dough and cheese and onion filling

Ingredients for 8 servings:

• 330 ml carbonated mineral water
• 70 ml water (tap water)
• 760 g wheat flour type 1050
• 18 g salt
• 4 ml vinegar
• 30 ml olive oil
• 22 tsp, heaped cornstarch for rolling out
• 200 g sheep’s cheese
• 200 g cream cheese, grainy
• 200 g cream cheese
• 2 eggs
• 2 large onions, diced
• Oil for brushing
• some water

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 25 minutes

Knead the first 6 ingredients into a firm dough and let it rest for 30 minutes. In the meantime, combine all 3 cheeses with the eggs and the finely diced onions. Grease a 32cm round baking pan with oil. Divide the dough into 11 balls and proceed as follows for each ball: Place 1 teaspoon of cornstarch on the work surface, place a ball on top, add another 1 teaspoon of cornstarch on top, and roll out the ball with a rolling pin until it reaches a diameter of 34 cm. Place this “sheet” of dough in the baking pan, brush with oil, and place a second sheet on top. Once the bottom of the pan is covered with 6 sheets, add the filling and then layer the remaining 5 sheets on top. Cut the pie into pieces with a sharp knife, but do not cut all the way through. Moisten the surface of the pie with water. Bake in the oven at 190°C for 55 minutes.