THE CRISPIEST PIES WITH SPRING ONIONS AND HALLOUMI

For the Dough

• • 3 cup Village Flour (450g)
• • 1 tsp Salt (8g)
• • 1 cup Water at room temperature (250ml)

For the Filling

• • 1 cup Finely chopped fresh spring onions (green parts only) (100g)
• • 1 cup Grated mature halloumi, using the fine side of the grater (85g)
• • 3 tbsp Fresh mint (15g)
• • A little black pepper
• • ½ cup Sunflower oil (130ml)

For the Dough:

1. 1. Place the flour and salt in the mixer bowl and mix. Add the water and knead until a dough forms. Knead it well for 7-8 minutes. Place the dough in a bowl and let it rest for 20-25 minutes. Divide the dough into 6 pieces of 120g each.
2. 2. In a bowl, mix the halloumi, fresh mint, and black pepper. Lightly grease your kitchen counter with sunflower oil and roll each piece into a rectangular sheet. Brush with oil and sprinkle with some chopped spring onions and a little of the halloumi mixture. Roll the sheet into a log, stretch it slightly, twist it, and coil it into a snail shape. Let it rest for 15 minutes. Using a rolling pin, open the 'snail' into a round sheet, about 15-18 cm in diameter and about ½ cm thick. Lightly oil a non-stick pan. When hot, place the pie in. Cook over medium heat for 2-3 minutes on one side, then flip to the other side. Brush the surface of the pie with sunflower oil and continue cooking. Flip back to the first side, brush with oil, and repeat the process until the pie is cooked through. Serve hot or cold. If you like, serve with yogurt.