I’m making party pies to share around – to celebrate moving blogs and re-theming what was once ‘fati’s recipes’ 😉
It’s taken a really long time and there are still a few corners to clean up, but why not start celebrating a little early with these delicious haloumi pies? What I love about these is that they’re quick and easy to make and can be served with a watermelon salad. Plus the recipe makes plenty to go around 🙂
My mum’s secret to making extra crispy hand pies is that she turns them upside down after about 20 minutes of baking in the oven. She’d let the bottom crisp up even more for another 5-10 minutes in the oven before serving them. I don’t always do this myself, but try it out when you make these pies and let me know what you think of ‘the flip’ 😉
4 sheets puff pastry, thawed
2 cups grated haloumi cheese
15 sprigs parsley, chopped
1 large egg, lightly beaten
1/2 tsp paprika
1/2 tsp black pepper
1 tsp black nigella seed
1/2 tsp mixed spice
Preheat regular oven to 200 degrees celsius.
Lightly grease two baking trays and set aside.
Reserve about 2-3 tablespoons of the egg to brush the pastry with, if desired.
Place the cheese, parsley, egg and spices into a bowl, mix to combine.
Cut each pastry sheet into 9 squares (3 by 3).
Place one tablespoon of the filling onto each square.
Fold over the pastry and seal the edges by pressing down with your fingers.
Press and slide a fork around the sealed edges to seal firmly.
Arrange the pies on the baking trays, and place in the oven.
Bake for 20-25 minutes, or until golden brown.
Serve with a watermelon salad or iced tea.