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:
