Halloumi Empanadas | Charalambides Christis
Giorgos Erotokritou
Chef de Cuisine, has a long-standing presence on Cypriot television and 25 years of experience in the culinary industry.
He creates easy, modern recipes with an emphasis on quality, simplicity, and authentic flavour.
Suitable for vegetarians
January 17, 2024
Delicious Halloumi Empanadas!
Prep Time
30
mins
Cook Time
45
mins
Serves
10
Ingredients
For the dough
- 5 cups of Farina flour
- ½ teaspoon Salt
- 1/3 cup Seed oil
- 1 spoon of Orange juice
- 1 ½ cups Water (lukewarm)
For the filling
- 1 kilo of Charalambides Christis Organic Halloumi (cut into cubes)
- 5 Green Peppers (diced)
- 10 sun-dried tomatoes (chopped)
- 2 Tomatoes (chopped, without seeds)
- A little fresh mint (chopped)
Instructions
For the dough
- Put the flour in a bowl. Add the salt and mix. Next, put the oil and rub it with your hands.
- Add the orange juice and knead. Then pour the water little by little - because the dough may not need all of it - and continue kneading.
- Shape the dough into a ball, cover it and leave it to rest for 30 minutes.
For the filling
- Put all the ingredients in a bowl and mix them well.
- Shaping and baking
- Take a small amount of the dough, shape it into a stick, and cut it into small pieces with a knife. Using a rolling pin, roll it out into a thin, round sheet with a diameter of 16 cm.
- Place 2 spoonfuls of filling in the center of the dough. Then, fold the top part over the bottom part, folding it half over, leaving some space at the edges to create a nice finish. Fold and crimp the dough together so the empanada is sealed.
- Arrange the empanadas on a baking sheet with non-stick paper, leaving a distance of 2-3 cm between them.
- Finally, bake in a preheated oven at 180 degrees for 45 minutes or until they turn golden brown.
