I was given the new Karen Martini cookbook for my birthday & the recipe for these silverbeet haloumi pies grabbed my attention immediately! I do love anything with haloumi and these hit the spot, fast becoming a go-to for weekend lunches. You can even freeze them for later!
I slightly adapted the recipe found in the cookbook
- 5 cloves garlic
- Bunch of silverbeet
- 2 1/2 tbs olive oil
- 1 1/2tbs ground coriander
- 1tsp paprika
- 1tsp nutmeg
- 1tsp cinnamon
- 1tsp cumin
- 3 large eggs
- 250g haloumi
- 50g grana padano
- 5 dill sprigs
- 2 handfuls flat-leaf parsley
- 50g sesame seeds
- 5 sheets puff pastry, defrosted
- Preheat oven to 200C
- Finely dice the onion and garlic
- Shred the silverbeet and set aside
- Heat the oil in a fry pan and cook the onion and garlic until translucent
- Add the spices and stir through, then add the silverbeet and season with salt and pepper
- Cook until wilted, roughly 10 minutes, then tip into a large bowl and drain off any excess liquid
- Add two of the eggs and grate in the cheeses then chop the herbs and add in with half the sesame seeds
- Stir everything together then cut the pastry into quarters and spoon the mixture into the middle of each square
- Whisk the remaining egg and brunch the edges of the pastry squares then fold the corners together in the middle and pinch the edges to seal. Repeat with the remaining pastry squares.
- Brush the outside with egg and sprinkle with remaining sesame seeds
- Bake for 25 minutes, or until lightly golden
The original recipe for these silverbeet haloumi pies calls for shortcrust pastry but it was a rainy Sunday when I whipped these up and puff pastry was all I had on hand! It worked well though, and I do love a flaky pastry!
If you want to freeze these to eat later I recommend popping them in the freezer on a tray before you cook them. Once they are completely frozen you can pop them in a container in the freezer for later, but that way they won’t stick to each other!
These are equally delicious straight from the oven as they are cooled down, so they are perfect to take on a picnic or popped in your lunchbox. I like to serve them up with some greek yoghurt or tzatziki, and maybe even a spot of chilli sauce as well. Delish!