Haloumi Pies
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 10
Lebanese Pie Dough
1⁄2 tsp dried yeast
100 ml water, lukewarm
180 g self-raising flour
180 g plain flour
125 ml olive oil
1 tsp salt
250 ml cold water
Haloumi Pies
1 kg haloumi, coarsely grated
green salad, to serve, optional
tomato chutney, to serve, optional
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Method 9
Lebanese Pie Dough
Mix the , , , , , and in a large bowl. Gradually add the , mixing until it comes together into a smooth, not-too sticky dough (you may not need all of the water).
Tip onto a lightly floured surface and knead until the dough stops sticking to your hands. Roll into a ball, place in a lightly oiled bowl and cover with a clean damp tea towel.
Place in a warm spot to prove for 1 hour. The dough should double in size.
Use immediately or wrap in plastic wrap and refrigerate for up to 24 hours.
Haloumi Pies
Preheat the oven to 260°C or the highest temperature it will go. Grease two large baking trays.
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.
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.
Place the pies onto the prepared baking trays and bake for 20 minutes or until golden.
Allow to cool for a few minutes before serving with tomato chutney and a green salad (if desired).
