Halloumi Airbags

by Sabrina Ghayour, featured in Flavour

Published by Aster

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Introduction

Don’t let the recipe title put you off because until you make them, you won’t know what I mean. These lovely little halloumi and herb pastries inflate when you fry them, making them feather-light, crisp and delicious. They are best enjoyed freshly made, so fry them just before you intend to eat them.

As featured in

Flavour

Image of Sabrina Ghayour's Halloumi Airbags — Photo by Kris Kirkham

Ingredients

Makes: 16

250 grams block of halloumi cheese (coarsely grated)
1 small packet (about 30g) of flatleaf parsley (finely chopped)
1 small packet (about 30g) of fresh dill (finely chopped)
2 teaspoons dried mint
vegetable oil (for fying)
2 sheets of filo pastry (each about 480 x 250mm)
1 egg (beaten)
freshly ground pepper

Method

Halloumi Airbags is a guest recipe by Sabrina Ghayour so we are not able to answer questions regarding this recipe

Put the halloumi, fresh herbs and dried mint into a mixing bowl with a generous amount of black pepper and mix together until well combined, then set aside.
Heat a large, deep frying pan over a medium-high heat, pour in about 2.5cm vegetable oil and bring to frying temperature (add a small piece of filo pastry: if it sizzles immediately, the oil is hot enough). Line a baking tray with a double layer of kitchen paper.
Cut each filo pastry sheet into 8 squares. Divide the halloumi mixture into 16 equal portions. Place a portion on a filo square, positioned diamond-wise, then brush 2 adjacent edges of the diamond with beaten egg, fold over the filling to form a triangle and press the edges together to seal. Repeat with the remaining halloumi mixture and filo squares. Pinch each airbag tightly around the edges.
Add the airbags to the hot oil and fry in batches for a minute on each side until they puff up and turn golden brown. Remove with a slotted spoon and transfer to the paper-lined plate to drain, then serve. These need no accompaniment.