As a cook, having bakes and dishes up your sleeve that satisfy both meat-eaters and vegetarians can be a challenge. Whatever you cook has to be bold, satisfying and, most importantly, multi-dimensional when it comes to texture.
To reel in folk used to steak and sausages, you have to bring to the table food that gets them chomping at the gnashers. And, honestly, there’s no better leveller between omnivores and veggies than a block of halloumi.
‘Squeaky cheese’ has a swagger about it. A salty, moreish bite. And this is showcased deliciously in our hand pies. You’ve got flaky pastry, chunks of halloumi, smoky aubergine, caramelised onion and peppers, and a good dose of garlic.
Great British Food Award-winning Brinjal Pickle from Hawkshead Relish makes the ideal dipping partner. These are incredible wrapped up for picnics.
Ingredients (makes 20)
For the pastry:
- 325g plain flour
- 1 tsp salt
- 1 tbsp sugar
- 225g unsalted butter, cut into small cubes
- Iced water
For the filling:
- 2 aubergines
- 1 block halloumi
- 2 large onions
- 2 red peppers
- 4 cloves garlic
- 1 tsp nigella seeds – plus extra for finishing
- 1 tsp onion powder
- 1 tsp ground paprika
- 1tbsp sugar
- Oil
- Seasoning
- 1 egg, beaten
Method
1. To make the pastry combine the flour, salt and sugar in a large bowl. Roughly blend in the butter chunks with your hands. It doesn’t matter if a few little pieces (less than 1cm sq) are visible but you want most of it blended in.
2. Add iced or chilled water to the mix, a tablespoon at a time, until the dough comes together. Press together firmly, wrap, and chill for 30 minutes.
3. For the filling thinly slice the onions, peppers and garlic. Saute the onions and peppers in a little oil on a medium to low heat until very very soft. Once cooked through add the garlic, nigella seeds, onion powder, paprika and sugar and cook for another minute or so until slightly sticky and caramelised. Set aside.
4. Either pop your aubergines on a tray under a hot grill or on a skewer over a gas hob (wearing an oven glove so you don’t get burnt) and cook until soft, yielding and smoky.
5. Allow the aubergine to cool until you’re able to handle it, then remove and discard the skin (which could be blitzed with honey into a dip a la London restaurant Arabica if you don’t want to waste it) and chop the flesh into small pieces. Combine with the cooked vegetables. Chop the halloumi into 1cm cubes and add to the vegetables. Taste for seasoning.
6. Once the filling is cooled completely, heat the oven to 190C and line a large baking sheet.
7. Flour a surface and roll the dough out to about 1.5cm thick. Cut out 7-9cm circles with a plain cookie cutter and spoon around 1.5-2tbsps filling onto one half, leaving a 1cm gap at the edge. Wet the edge with water and fold the non-filled side over, pressing to seal.
8. Cut a few little slits in the top so steam can escape, and brush with beaten egg, finishing with a sprinkle of nigella seeds.
9. Repeat with the remaining dough and filling until used up. Bake for 15-20 minutes until golden and crisp, and serve with brinjal pickle.
