450gHalloumi, Charalambides-Christis, very finely minced
1Shallot, finely chopped, about 3 tbsp
2tbspfresh Mint, finely chopped
1tbspdry Mint, ground
2tbspfresh Parsley, finely chopped
1large Egg, lightly beaten
1large 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 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.