Satzi pourekkia with halloumi

25 March 2024
50-60 portions
Prep time
Total time

For the Dough:

  • 1 kg of hard flour 
  • 1 teaspoon (8g) of salt
  • ½ cup (115ml) sunflower oil
  • 2 cups (500ml) of water at room temperature

For the Filling:

  • ½ cup (115ml) olive oil
  • 1 cup (150g) dry onion, chopped
  • 5 cups (500g) ripe halloumi, grated on the fine side of the grater
  • ½ cup (20g) fresh mint, chopped or 2 ½ tablespoons (7g) dried mint
  • 1 pinch of freshly ground black pepper
  • 2 eggs (M)

In a bowl, combine the flour and salt. Create a well in the center of the flour, pour in the sunflower oil, and mix by rubbing between your palms until coarse crumbs form. Gradually add the water and knead until a soft dough forms. For convenience, knead in the mixer for 5 minutes. Cover the bowl with plastic wrap and set the dough aside for 30 minutes.
For the filling: Heat the olive oil in a pan and sauté the onion until well browned, about 7-8 minutes. Allow it to cool slightly. In a separate bowl, combine the halloumi, fresh mint, black pepper, caramelized onion, and eggs. Mix well.
Divide the dough into 4-5 pieces and form them into balls. Flour the surface where you will be rolling out the dough and place the balls on it. Roll out one ball at a time with a rolling pin into a large rectangular thin sheet. Place 1 teaspoon of the halloumi mixture on the edge of the sheet and repeat along the entire length of the sheet, leaving a distance of 7-8 cm between each. Fold the dough over the filling and press slightly around the halloumi to seal the edges of the dough. Cut into square pieces, 6-7 cm each, using a knife or a special cutter. If desired, press the edges with a fork.
Heat a saj (or non-stick pan) on the stove and place the pies on top. Cook for 2-3 minutes, turning them to brown evenly on both sides. If you prefer the pies to be soft, place them in a bowl and cover it with its lid.


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