Halloumi Bourekia

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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • cheese filling: Mix all the ingredients together, taste and adjust seasoning, if necessary.
  • Dough: Sift the flour and salt into a large bowl.
  • Make a well in the centre, add the water and lemon juice and mix thoroughly with a wooden spoon.
  • Add the melted fat and knead for about 10 minutes or until smooth.
  • Shape the dough into 1 large ball, cover with a damp cloth and leave for 30 minutes.
  • Lightly flour your working surface and roll out the dough until 0.
  • 5cm thick.
  • Put the block of margarine or butter in the middle of the sheet of dough and fold the pastry over the fat so that it is completely enclosed.
  • With a well floured rolling pin, flatten the dough to a 1cm thickness.
  • Fold the dough in half and refrigerate for 10 minutes.
  • Roll out the dough again on the floured surface to 0.
  • 5cm thickness.
  • Fold in half and refrigerate for a further 10 minutes.
  • Keeping the work surface well floured, roll the dough out once more as thinly as possible.
  • Cut into 7.
  • 5cm-10cm squares or circles.
  • Put 5-10ml of filling in one half of each shape.
  • Dampen the edges with cold water and fold over to make rectangles or semi circles.
  • Seal the edges with your fingertips or a fork.
  • Arrange on a greased baking tray with a little beaten egg.
  • Bake in a 180°C (350°F) mark 4 oven for 20-30 minutes or until puffed or golden brown.
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