Halloumi Bourekia Food

HALLOUMI BOUREKIA

Steps:

• 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.