Pies with Spring Onions and Halloumi

For the Dough

• • 3 cups (450g) Village Flour
• • 1 teaspoon (8g) salt
• • 1 cup (250ml) room temperature water

For the Filling

• • 1 cup (100g) fresh spring onions (green parts only), finely chopped
• • 1 cup (85g) ripe Halloumi cheese, grated on the fine side of the grater
• • 3 tablespoons (15g) fresh mint
• • a little black pepper
• • ½ cup (130ml) sunflower oil

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.
2. 2. Knead well for 7-8 minutes. Place the dough in a bowl and let it rest for 20 - 25 minutes.
3. 3. Divide the dough into 6 pieces of 120g each.

For the Pies:

1. 1. In a bowl, mix the Halloumi, fresh mint, and black pepper. Brush 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.
2. 2. Let it rest for 15 minutes. Using a rolling pin, open the 'snail' into a round sheet, about 15 - 18 cm in diameter and ½ cm thick. Brush a non-stick pan with a little oil. When hot, place the pie in. Cook over medium heat for 2-3 minutes on one side and flip to the other. Brush the surface of the pie with sunflower oil and continue cooking. Flip back to the other side, brush with oil, and repeat the process until the pie is cooked through.
3. 3. Serve hot or cold. If you like, serve with yogurt on the side.