I’ve been experimenting in the kitchen again, and I’m thrilled to share the result: delicious Halloumi Chicken Pies, crafted with love for my boys. They’ve become quite the food critics in their own right, and I’m pleased to say they can’t get enough of these pies!

See how simple it is to create this great-tasting dish below and don’t forget that you can always print it. 

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Here you can find more of My Recipes with Halloumi.

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Halloumi Chicken Pies

Ingredients

• 225 g Pissourkotiko Traditional Sheep Halloumi Charalambides Christis, finely grated
• 8 Sheets Filo Pastry removed from the freezer and allowed to thaw at room temperature in its packaging for about 2 hours
• 300 g Chicken Breast boiled and cut in very small cubes
• 200 g Straggato Yoghurt Light Charalambides Christis
• 1 Leek thinly cut
• 2 Eggs
• 1 Egg Yolk
• 1 tsp Dry Coriander ground
• 2 tbsp Fresh Parsley finely chopped
• EVOO Extra Virgin Olive Oil
• ½ tsp Fine Sea Salt
• ½ tsp freshly ground Black Pepper

Instructions

• We start with the filling where we whisk the 2 eggs in a glass bowl. Then we add into the bowl the yoghurt, the grated halloumi the chicken and we mix.
• In the meantime, we place a frying pan on medium heat, and we allow to heat up. Then we pour 1 tbsp of oil and a minute later we add the leeks. We fry for 3-4’ and we remove from the heat and add into the above mixture.
• Add into the mixture the dry coriander and parsley, season with the salt and pepper and keep aside.
• Unroll the filo pastry on a flat surface and cover them with a damp cloth to maintain their moisture. We then place on our working bench 2 sheets of the filo pastry, and we lightly brush the top one with oil. We fold the 2 sheets together and we lightly brush with more oil.
• Then we take a thick glass, and we lightly oil its outside area. We place it almost the beginning of the pastry sheets, we fold the sheets towards the glass, and we wrap them around it. Put the glass with the pastry around it in a dish and repeat for the rest of the sheets while keeping them covered with a damp cloth to avoid drying out. We place the dish in the fridge for 15’.
• We remove from the fridge, and we remove the glasses from the pastry. Add the filling into the cavity of the pastry and close it gently while pinching the ends to seal.
• Add them in a baking sheet lined with parchement paper and brush them with the egg yolk. Place in a preheated oven at 180° C air circulation we and bake for about 30’ and until golden brown.

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