- 2 medium onions
- 2 medium packs of (different) mushrooms
- 1 head of garlic
- 2 red chillies
- 1 pack of halloumi
- Lea & Perrins (Worcestershire Sauce)
- Pre rolled puff pastry
- Olive oil
- Whisky (optional)
- Big pan (wok even)
- Pie tray
- Slice the two onions into thin strands, the idea is to carmelise them, I tend to find thinner longer peices work nicer.
- Dice up the head of garlic.
- Cut the mushrooms into four or five slices.
- Dice the chillies.
- Cube the halloumi, 1cm cubes.
- Preheat oven to 200C
- Heat up a litte oil in a pan on low heat and add the garlic and onions.
- Let them slowly brown for a while, then add some whisky to the pan to deglaze it and add flavour.
- Now add the chilli and mushrooms.
- Season with salt and orgeano, don't go too crazy, but make sure there is enough to get around them all.
- The water from the mushrooms will start to come out, you may want to turn up the heat a little to speed this up.
- Once it has reduced a bit, add a healthy dash of Worcestershire sauce, and the halloumi.
- Reduce the heat and let to simmer, there should be a great tasting sauce now.
- While this has been cooking you can roll out your pastry using some flour and line a pie tin with it, make sure you have enough left for the pie lid!
- Once the halloumi is sufficiently goopy looking, give it one last mix and pour into the pie tin.
- Put the pie lid on and seal around the edges, stab with a fork to avoid explosions.
- Put in the oven for 20 minues or so.
- Once out of the oven, try to eat whille still hot otherwise the halloumi will harden.
- Maybe Mozarella would be more suited, but I think you wouldn't get the balls of cheese effect.
- If you lined your pie tin correctly you should be able to lift out the whole pie.
- Should give four generous portions.