Fluffy and musky halloumi pies. Enjoy all hours of the day with your coffee!
Waiting time: 2 hours
Execution time: 30 minutes
Servings: 10-12
Components
For the yeast
1 sachet of dry yeast
150 g flour for all uses
250 ml warm milk
1 tbsp. granulated sugar
For the dough
850 g flour for all uses
500 gr. halloumi cut into small cubes
250 ml of warm water
100 ml unsalted butter
50 ml sunscreen
1 tsp salt
1 cinnamon sticks
1 tbsp. mint, dry
For the filling
250 gr. slice
Execution Method
For the yeast
Put the yeast, sugar and warm milk in the bucket of the mixer and mix with a whisk until the yeast dissolves.
Add the flour and mix. Cover the bowl with a film and leave in a warm place for about 30-60 minutes until it doubles in size.
For the dough
In a large bowl put the flour, cinnamon, oil, butter, mint and rice all together until they look like crumbs.
Next, make a hole in the center and pour in the lukewarm water, yeast mixture, salt, and knead until it becomes an elastic and smooth dough.
Then add the halloumi and knead again.
Put the dough in a lightly oiled bowl, cover it with a film and let it rise for about 1 hour in a warm place until it doubles in volume.
Preheat the oven to 180. C.
Cut the dough into pieces weighing 180 gr. and with our hands we form balls.
We press the balls with our fingers so as to create a small puddle.
Put a little feta in the puddle.
Again with our hands we form balls and we place them in pans that we have coated with oil glue and we let them swell for about 30 minutes.
Bake for about 60 minutes until golden brown.
Traditional, Cypriot halloumi pies. These super easy and yummy halloumi pies can be enjoyed for breakfast, as a snack or as an accompaniment to a salad
Waiting time: Two hours
Preparation time: 30 minutes
servings: 10-12
Ingredients
For the sourdough
1 sachet of dry yeast
150 g all-purpose flour
250 ml lukewarm milk
1 tbs granulated sugar
for the dough
850 g strong flour
500 g halloumi, cut into small cubes
250 ml lukewarm water
100 ml unsalted butter
50 ml sunflower oil
1 tsp salt
1 pinch of cinnamon
1 tbsp mint, dry
for the filling
250 g of feta cheese
Method
For the sourdough
Add yeast, sugar and lukewarm milk in the bowl of an electric stand mixer, whisk until the yeast dissolves.
Add the flour and stir. Cover the bowl with a plastic wrap and leave it in a warm place for about 30-60 minutes until it doubles in size.
for the dough
Put in a large bowl the flour, cinnamon, oil, butter, mint and rub mixture between your fingers until it resembles wet sand. Make a small well in the center and add the lukewarm water, the mixture of yeast salt, and beat with the mixer until you create a smooth and elastic dough.
Then, add the cubes of halloumi and knead again with your hands.
Shape into a ball. Brush a bowl with oil, place the dough in it and cover with plastic wrap.
Set it aside to rest and rise for at least 1 ½ hours, at room temperature, until it doubles in size.
Preheat oven to 180 ℃ fan.
When the dough is ready, punch down on a clean working surface.
Cut the dough into pieces weighing 180 g and make balls.
Press the balls with fingers to make a small well in the center of the dough.
Place small pieces of feta cheese and reform balls
Put the balls in a baking dish lined with parchment paper.