Pourekia with Halloumi on the Sajia

For the Dough

• 1 kg of hard flour
• 1 teaspoon (8g) of salt
• ½ cup (115ml) sunflower oil
• 2 cups (500ml) of water at room temperature

For the Filling

• ½ cup (115ml) olive oil
• 1 cup (150g) dry onion, chopped
• 5 cups (500g) ripe halloumi, grated on the fine side of the grater
• ½ cup (20g) fresh mint, chopped or 2 ½ tablespoons (7g) dried mint
• 1 pinch of freshly ground black pepper
• 2 eggs (M)

For the Dough:

1. In a bowl, place the flour and salt and mix. Make a well in the center of the flour, pour in the sunflower oil, and 'ryziaroume' (rubbing motion). That is, rub with your palms until coarse crumbs form.
2. Gradually add the water and knead until you achieve a soft dough. For ease, knead in the mixer for 5 minutes.
3. Cover the bowl with plastic wrap and set the dough aside for 30 minutes.

For the Filling:

4. Put the olive oil in a pan and sauté the onion until nicely browned, about 7 - 8 minutes. Let it cool slightly. In a bowl, combine the halloumi, fresh mint, pepper, the caramelized onion mixture, and the eggs. Mix well. Divide the dough into 4 - 5 pieces. Roll them into balls. Flour the surface where you will roll out the dough and place the balls on top.
5. Take one ball and roll it out with a rolling pin into a large, thin rectangular sheet. Place 1 teaspoon of the halloumi mixture on the edge of the sheet and repeat this along the entire length of the sheet, leaving a 7 - 8 cm gap between each portion. Fold the sheet over and press lightly around the halloumi portions to seal the edges of the dough.
6. Cut into square pieces, 6 - 7 cm wide, using a knife or a special pastry cutter. If you wish, press the edges with a fork. Place the 'sajia' (or non-stick pan) on the stove burner to heat up and place the 'pourekia' (pastries) on it. Cook for 2 - 3 minutes, turning them to brown evenly. If you like the pastry of the 'pourekia' to be soft, then place them in a bowl and cover it with its lid.