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.
I hope you enjoy it!
Here you can find more of my Bake Recipes.
- 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.