Feta turnovers, halloumi, mint


For 10 pieces

  • dough

  • 23 cl of milk
  • 10 g of fresh baker’s yeast
  • 7 cl of sunflower oil
  • 400 g of flour
  • 5 g of salt
  • 10 g of sugar
  • the joke

  • 100g feta
  • 200g halloumi
  • 5 g of parsley
  • 5 g of dry mint
  • 1 g of anise powder
  • White pepper

  • frying oil


  1. Prepare the dough. Pour the milk into a saucepan and let it cool slightly. Remove from the heat, add the crumbled yeast and leave to rest for 20 minutes.

  2. Mix the milk and oil in the bowl of a pastry mixer fitted with the blade, then add the flour, salt and sugar. Knead for 10 minutes. Remove and set aside for 1 hour at room temperature.

  3. Prepare the stuffing. Cut the cheeses into small cubes. Chop the parsley and mint, then add the anise and a little white pepper. Mix everything and pass the preparation through the mincer. Reserve in the refrigerator.

  4. Roll out the dough with a rolling pin on a floured work surface to obtain a thickness of 3 to 4 mm. Cut out discs 10 cm in diameter.

  5. Drop 1 large tbsp. of stuffing in the center of each disc of rolled out dough, then close in half and press the edges with a fork.

  6. Heat an oil bath to 180°C in a frying pan and fry the turnovers for 5 minutes, or bake them in the oven for 20 minutes at 180°C.

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