Mince Pie (Kimaopita)

• 1 package (450g) with 2 sheets of puff pastry
• 1 kg beef mince or pork
• 1/3 cup olive oil (85ml)
• 1 cup dry onion, finely chopped (150g)
• ½ cup dry white wine (125ml)
• 1 tbsp tomato paste (35g)
• 1 cup hot water (250ml)
• 1 tsp cinnamon (4g)
• 1 tbsp dried mint (2g)
• 1 tsp salt (8g)
• 1 pinch black pepper
• 1 cup parsley, finely chopped (50g)
• 2 tbsp flour (40g)
• 1 tsp cornflour (6g)
• 1 egg
• 2 cup lukewarm milk (500ml)
• 2 cup fresh halloumi, grated (200g)

For the topping

• 1 beaten egg
• 2 tbsp sesame seeds (20g)
• 1 tbsp black sesame seeds (10g)

1. In a frying pan, add the olive oil and when it heats up, add the onion. Sauté for 3-4 minutes and add the mince. Continue sautéing for about 10 minutes until the mince is well browned and changes color. Add the wine and boil until the alcohol evaporates. Add the tomato paste and stir on the bottom of the pot to release its aromas. Let the mince brown well. Add the water and boil over medium heat until the water evaporates and the mince is cooked. Add the cinnamon, dried mint, salt, black pepper, parsley, and stir. Add the 2 tablespoons of flour and stir well on the bottom of the pan. Put the egg in a bowl and beat well. Add the cornflour; this will help prevent it from splitting when we add it to the mince, and beat well. Pour the egg mixture with the cornflour into the mince. Add the milk and the grated halloumi. Stir well and boil for 1-2 minutes, then turn off the heat. Let the mince cool and thicken. Preheat the oven to 180°C. Lay one sheet of puff pastry on the base of a baking pan measuring 24x34cm. Prick with a fork and spread the mince mixture over it. Cover with the second sheet of puff pastry. Trim any excess. Brush with the beaten egg and sprinkle with sesame seeds and black sesame seeds. Cut the pie into 12 pieces or more and bake in the preheated oven for 1 hour.