• 5 cups (500g) traditional goat/sheep halloumi cheese, grated on the fine side of the grater
• ½ cup (20g) fresh mint, finely chopped or 2 ½ teaspoons (7g) dried mint
• 1 pinch freshly ground black pepper
• 2 eggs (Medium)
METHOD
For the Dough:
1. In a bowl, combine the flour and salt and mix. Make a well in the center of the flour, pour in the sunflower oil, and 'ryziázoume' (rub it in). This means rubbing with your palms until coarse crumbs form.
2. Gradually add the water and knead until you achieve a soft dough. For ease, knead in a mixer for 5 minutes.
3. Cover the bowl with plastic wrap and set the dough aside for 30 minutes.
For the Filling:
1. Heat the olive oil in a pan and sauté the onion until nicely browned, about 7 - 8 minutes. Let it cool slightly. In a bowl, combine the halloumi, fresh mint, pepper, the caramelized onion mixture, and the eggs. Mix well. Divide the dough into 4 - 5 pieces. Roll them into balls. Flour the surface where you will roll out the dough and place the balls on top.
2. Take one ball and roll it out with a rolling pin into a large, thin rectangular sheet. Place about 1 teaspoon of the halloumi mixture at one edge of the sheet and repeat this along the entire length of the sheet, leaving about 7 - 8 cm distance between portions. Fold the sheet over and gently press around the halloumi portions to seal the edges of the dough together. Cut with a knife or a special cutter into square pieces, 6 - 7 cm each.
3. If you wish, press the edges with a fork. Place the 'saji' (or non-stick pan) on the stove burner to heat up and place the 'pourekia' (pastries) on top. Cook for 2 - 3 minutes, turning them to brown evenly. If you prefer the pastry of the 'pourekia' to be soft, then place them in a bowl and cover it with its lid.
