Grandma Irene's Halloumi Pies

For the Dough

• •3 1/3 cups (500g) Village flour
• •3 1/3 cups (500g) 00 flour
• •½ teaspoon (4g) salt
• •1 sachet (11g) dry yeast
• •½ cup (115ml) sunflower oil
• •½ cup (145ml) undiluted orange squash concentrate
• •2 cups (500ml) approximately water

For the Filling

• •1 kg mixed goat and sheep halloumi, coarsely grated or cut into small cubes
• •2 medium (300g) onions, coarsely grated
• •1 cup (25g) fresh mint, finely chopped
• •3 tablespoons (5g) dried mint leaves
• •3 eggs, well beaten
• •2 tablespoons (40g) melted butter
• •1-2 hot peppers (optional)

For the Glaze

• •2 eggs, well beaten, or diluted orange squash concentrate
• •sesame seeds

For the Dough:

1. 1. In a bowl, combine the 2 types of flour, salt, and dry yeast, and mix. Add the sunflower oil and rub it into the flour with your fingertips until coarse crumbs form.
2. 2. Add the orange squash concentrate and mix. Gradually add the water and knead until you have a fluffy dough.
3. 3. Cover the bowl with plastic wrap and set the dough aside for 1 – 1 ½ hours to rise.

Prepare the Filling:

1. 1. In a bowl, combine all the filling ingredients and mix. Take a piece of dough, about 120g, and shape it into a ball. Repeat with the remaining dough.
2. 2. Lightly flour your work surface and roll out a relatively thin rectangular sheet, approximately 15x25cm. Place 3-4 tablespoons (100g) of the halloumi mixture in the middle of the sheet and spread it across the center of the sheet from right to left.
3. 3. Fold the sheet by bringing the bottom edge up to the middle and then the top edge down to the middle, to form a boat shape.
4. 4. Pinch the seam to seal it well and place it on a baking tray lined with non-stick parchment paper. Repeat with the remaining ingredients.
5. 5. You will make 15 halloumi pies. Brush them with the beaten egg and bake in a preheated oven at 180°C for 20-25 minutes or until the halloumi pies are golden brown.