Haloumi pies

Haloumi pies

By
From
Alimentari
Makes
10–12 pies
Photographer
Lauren Bamford

All the pies we make are best eaten straight out of the oven, so if we have any haloumi pies left over we don’t sell them the next day. But they’re too good to waste, so sometimes we stuff them with meatballs and spinach and then toast them, to make crazy Lebanese-Italian fusion snacks.

Ingredients

Quantity Ingredient
1 quantity see method for ingredients
1kg haloumi, coarsely grated
see method for ingredients, to serve (optional)
green salad, to serve (optional)

Method

  1. Preheat the oven to 260°C or the highest temperature it will go. Grease two large baking trays.
  2. Divide the pie dough in half and work with one piece at a time. Roll out onto a well-floured work surface into a rectangle about 3 mm thick. Cut into 10–12 circles using a 12 cm cutter. Collect the offcuts and roll out again to use up all of the dough.
  3. Place 2 tablespoons of the haloumi onto one half of each piece of dough. Fold the pastry over to form a semi-circle, then press lightly to push out air and seal the edge. Starting at one end, make a series of small folds to crimp the edge.
  4. Place the pies onto the prepared baking trays and bake for 20 minutes or until golden.
  5. Allow to cool for a few minutes before serving with tomato chutney and a green salad (if desired).
Tags:
alimentari
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