From the time spent in Thessaloniki, I was lucky to be able to introduce to my boys the Shortcrust pastry pies called kourou. Now it’s was time for Cyprus unique flavours (halloumi and mint) to meet Greece’s dough traditions.
Halloumi Kourou Pies
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
Grate the Halloumi
and mix with shallots,
parsley,
dry mint,
fresh mint,
an egg and
mix well.
open the pastry sheet and divide in three.
add the halloumi mixture
brush with the egg wash the lower part of the cut dough sheets,
fold the upper part towards the mixture,
and then the lower part,
pressing gently to seal.
Brush the pies with the egg wash and bake at 200°C, air circulation for 22-25’.
Set aside to cool slightly before serving.
Here you can find more of my Recipes using Halloumi.
Halloumi Kourou Pies
Servings: 6 People
Ingredients
- 2 sheets Shortcrust Pastry , Chrysi Zymi, Kourou
- 1 tbsp EVOO , Extra Virgin Olive Oil
- 450g Pissourkotiko Traditional Halloumi , Charalambides Christis, grated
- 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 , whisked
- 1 Egg , diluted in 2 tbsp of water as an Egg Wash
Instructions
- Preheat the oven to 200°C, air circulation, rack in the middle.
- We make the filling by combining the halloumi with the shallots, parsley, fresh and dry mint 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 3-4 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 cut 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’ until golden browned. Set aside to cool slightly before serving.
