Star Pie with Garlic and Herbs

Ingredients:

• 0.5 cup warm water (about 40°C)
• 2 teaspoons of sugar
• 1 packet (7 g) of active dry yeast weighing (2 and 1/4 tsp)
• 3.5 cups premium flour + extra for working with the dough
• 1 teaspoon baking powder
• 1 teaspoon fine salt
• 165g chilled unsalted butter, cut into small pieces, plus extra for greasing the pan
• 0.5 cups of milk
• 1 package (150 g) of soft cheese with garlic and herbs (for example, Boursin)
• 1 tbsp finely chopped Calabrian chili pepper
• 1 tbsp chopped fresh parsley
• 1 teaspoon fresh thyme, finely chopped
• 0.5 tsp finely grated lemon zest
• 1 large egg, beaten
• Sea salt flakes, for sprinkling

Preparation:

1. Stir warm water and sugar until completely dissolved, then add yeast; let stand until foamy, about 5 minutes. Meanwhile, in a large bowl, combine flour, baking powder, and fine salt.
2. Add the butter to the flour mixture and knead with your fingertips until the butter forms pea-sized pieces. Make a well in the center of the flour mixture and add the yeast mixture and milk. Stir with a wooden spoon until the flour is completely moistened and the dough forms a rough ball, then begin kneading with your hands until the dough is smooth. Cover the bowl and let the dough rise at room temperature until doubled in size, about 1–1.5 hours.

3. When the dough is almost ready, prepare the filling:

   
   Combine the cheese, chili pepper, parsley, thyme, and lemon zest in a small bowl. Mash and stir with a small silicone spatula until smooth. Set aside.
   
4. Turn the dough out onto a lightly floured work surface and knead quickly three or four times. Roll out to a thickness of about 2.5 cm, then fold it into three pieces like a letter and roll out again to a thickness of 2.5 cm. Turn the dough 90 degrees and repeat the folding and rolling two more times. Divide the dough into two equal parts.
5. Lightly grease an upside-down rimmed baking sheet (or a baking sheet without rims). On a floured work surface, roll out one piece of dough into a 27cm (11-in) circle and transfer it to the baking sheet. Spread the filling on top, leaving a 2cm (0.8in) border. Roll out the second piece of dough into a 27cm (11-in) circle and place it on top of the first. Pinch and press the edges of the dough together to seal.
6. Place a circle of a cookie cutter (approximately 8 cm in diameter) in the center of the dough; press lightly to mark the center. At the 12 o'clock mark, cut through the dough with a very sharp knife from the circle to the edge, leaving the center circle intact. Repeat at 3 o'clock, 6 o'clock, and 9 o'clock around the circle to make 4 quarters. Cut each quarter in half to make 8 equal wedges; cut those in half again to make 16 wedges.
7. Lift the edges of two adjacent wedges and fold them away from each other twice. Pinch the ends together to create a pointed tip. Repeat with the remaining pairs of wedges. Remove from heat and cover the dough with plastic wrap. Refrigerate until the filling is firm and the dough is puffy and slightly risen, about 45 minutes to 1 hour.
8. Meanwhile, preheat the oven to 200°C. Unfold the dough and pinch any loose ends back together. Brush with beaten egg and sprinkle with salt. Bake until golden brown all over, especially around the center circle, 25–30 minutes. Let cool on the baking sheet for a few minutes, then carefully transfer to a wire rack to cool completely.