Wise Home Cooking
Mini haloumi pies with fresh mint and Fig Chutney

Aromatic mini pies with haloumi and more, from our favorite Chef Carolina Doriti, made with Wise Greece products!

Makes about 20 pieces:
20 puff pastry rounds for small pies or 2 puff pastry sheets cut into approximately 8 cm rounds
2 eggs
300 gr haloumi, grated
150 gr Greek anthotyro cheese or ricotta
1 full tablespoon chopped fresh mint
3-4 tbsp Fig & Pineapple Chutney by Saza
Freshly ground black pepper
2-3 tbsp sesame seeds

Cooking instructions:
In a large bowl mash the anthotyro (ricotta) with a fork. Mix in the grated haloumi and chopped mint. In a smaller bowl beat 1 egg. Add it in the cheese mix along with black pepper and stir. Preheat oven at 180C. Line two baking trays with parchment paper.
Beat the second egg. Lay the round-cut puff pastry on a work surface. Brush with the beaten egg and put about 1/3 tsp chutney in their center, along with a teaspoon of the cheese mix. Fold, seal and gently press it with a fork to securely seal it. Brush on top with egg and sprinkle with sesame seeds. Bake for 15-20 minutes until nice and golden.

Product we used: