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Halloumi Pie

by alis (follow)
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In the Northern suburbs of Melbourne (Brunswick, Northcote etc.) there are quite a few Lebanese bakeries where you can purchase something called Halloumi Pie.

If you have ever had Halloumi cheese, then you will understand that eating it in pie format is inevitably delicious.

Halloumi Pie

I make it with leftover pizza dough (you can find my recipe in my cookbook) and I add vegetables and sumac. You don't have to add anything, though. It's perfectly yummy with just cheese.

Just in case you were wondering... Sumac is a deep red coloured spice that adds a tart lemon flavour which works well with Halloumi.

For more serves just multiply the recipe by how many you want to make.

Preparation Time: 15 minutes (not including pizza dough prep)
Cooking Time: 10 minutes
Serves: 1

110 grams pizza dough
50-60 grams Halloumi
3/4 cup broccoli sliced (optional)
2 Tbs sliced onion (optional)
1/4 tsp sumac (optional)
1/2 - 1 tsp oil for frying, I use ghee (optional)

Preheat your oven to 220 deg. celsius fan forced or 240 deg. celsius for conventional ovens (or as high as it will go)
If you are including broccoli, onion and sumac, heat the oil on medium in a small fry pan. Add the broccoli, onion and sumac. Stir occasionally until the broccoli is just cooked.

Halloumi Pie

Meanwhile, slice half of your halloumi into thin strips and grate the other half.

Halloumi Pie

Roll your dough into a ball and place onto a clean floured surface. Flatten it with your hand and use a rolling pin to create a thin, evenish circle about 20 cm wide.
Now imagine a line right through the middle of the circle (you could trace it with your finger if that's easier). You are going to place your filling on one half of the circle only, leaving a 1 cm gap around the edge. Start with the halloumi, spreading it evenly then top with broccoli mixture if you used it.

Halloumi Pie

Use your hand to lift the non-filled side of the dough up and over your filling so that the edges of the circle meet. These edges need to be sealed so you can do this by twisting the edges over so that it looks like a rope or just use the tip of a fork to press the edges down, crimping them together.

Sealing the pastry

Prick the dough three times with a skewer or fork to allow steam to escape.
Place in the oven for 10 minutes or until golden.

Please note: There is no need to add salt as halloumi is already seriously salty.

#Clean Eating
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