Frixos Personal Chefing

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Halloumi Pies


Cyprus’ unique flavours meet Greeces’ dough traditional ones but then again aren’t we all part of Hellenism?

Made with Shortcrust Pastry for a fine and flaky pie filled with tasty halloumi cheese and mint.

Halloumi Pies


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5 from 1 vote

Halloumi Pies

Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Snack
Cuisine: Cypriot
Keyword: Bakes, Food Recipes, Pleasures


  • 2 sheets Shortcrust Pastry , Chrysi Zymi, Kourou
  • 1 tbsp EVOO , Extra Virgin Olive Oil
  • 450g Halloumi , Charalambides-Christis, very finely minced
  • 1 Shallot , finely chopped, about 3 tbsp
  • 2 tbsp fresh Mint , finely chopped
  • 1 tbsp dry Mint , ground
  • 2 tbsp fresh Parsley , finely chopped
  • 1 large Egg , lightly beaten
  • 1 large Egg , diluted in 2 tbsp of water as an Egg Wash


  • Preheat the oven to 200°C, air circulation, rack in the middle.
  • We make the filling by combining the haloumi with the fresh and dry mint, the parsley and the beaten egg. Keep aside.
  • One by one open the pastry sheets on a clean surface and cut each one in 3 long sheets.
  • Take two heaped tablespoons of the halloumi mixture add along the cut dough sheets creating a line from one end to the other with 1 cm margin at left and right.
  • Brush with the egg wash the lower part of the dough sheets and fold the upper part towards the mixture and then the lower part pressing gently to seal.
  • Take an oven-proof baking sheet and add the pies, brush them with the egg wash and bake for 22-25 minutes until golden browned. Set aside to cool slightly before serving.

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