Homemade hand pies filled with shredded haloumi cheese, baked and served warm for a delicious snack or party canape.

Makes
10-12

Preparation

45min

Cooking

10min

Skill level

Mid
By
Average: 4.2 (31 votes)
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Ingredients

  • 900 g haloumi cheese, shredded

Dough

  • 1 kg white strong (00) flour, plus extra for dusting
  • 1 tbsp sugar
  • 1½ tsp fine salt
  • 2 tbsp dried yeast
  • ½ tsp grated nutmeg
  • 2 tbsp honey
  • 550-650 ml warm water
  • 150 ml vegetable oil, plus extra for brushing

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Standing time: 50 minutes

  1. For the dough, place all the dry ingredients into the bowl of a stand mixer fitted with a dough hook and combine on low speed. Combine the honey with 125 ml (½ cup) of the warm water and stir to dissolve. Add the honey mixture and oil to the dry ingredients and stir to combine. With the motor on low speed, gradually add enough of the remaining warm water to form a smooth, soft dough. Alternatively, you can do this by hand. Shape the dough into a loose ball, place back into the bowl, cover and stand in a warm place for 20 minutes or until risen.
  2. Turn out the dough on a lightly floured work surface and cut into 110 g portions. Shape the portions into balls, place on a lightly floured tray, cover and stand for another 15 – 20 minutes (freezer bags and a tablecloth are great for covering the dough). 
  3. Preheat the oven to 240˚C.
  4. Roll out the dough rounds on a lightly floured surface into 20 cm rounds, about 5 – mm thick. Place 70 g – 80 g shredded haloumi on one side of each round, then fold over to make a half - moon shape. Using lightly floured fingers, pinch the two sides together to seal the pies well. Place the pies on baking paper lined baking trays, cover and stand for another 10 minutes.
  5. Bake the cheese pies for 8 - 12 minutes or until golden. Remove from the oven, lightly brush with oil and stand to cool slightly. 

 

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