Frixos Personal Chefing

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Halloumi Kourou Pies


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


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Halloumi Kourou Pies

Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Snack
Cuisine: Cypriot, Greek
Keyword: Bakes, Food Recipes, Pleasures
Servings: 6 People


  • 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


  • 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.

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