• 2 medium onions
  • 2 medium packs of (different) mushrooms
  • 1 head of garlic
  • 2 red chillies
  • 1 pack of halloumi
  • Flour
  • Oregano
  • Salt
  • Lea & Perrins (Worcestershire Sauce)
  • Pre rolled puff pastry
  • Olive oil
  • Whisky (optional)


  • Big pan (wok even)
  • Pie tray


  1. Slice the two onions into thin strands, the idea is to carmelise them, I tend to find thinner longer peices work nicer.
  2. Dice up the head of garlic.
  3. Cut the mushrooms into four or five slices.
  4. Dice the chillies.
  5. Cube the halloumi, 1cm cubes.
  6. Preheat oven to 200C


  1. Heat up a litte oil in a pan on low heat and add the garlic and onions.
  2. Let them slowly brown for a while, then add some whisky to the pan to deglaze it and add flavour.
  3. Now add the chilli and mushrooms.
  4. Season with salt and orgeano, don't go too crazy, but make sure there is enough to get around them all.
  5. The water from the mushrooms will start to come out, you may want to turn up the heat a little to speed this up.
  6. Once it has reduced a bit, add a healthy dash of Worcestershire sauce, and the halloumi.
  7. Reduce the heat and let to simmer, there should be a great tasting sauce now.
  8. 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!
  9. Once the halloumi is sufficiently goopy looking, give it one last mix and pour into the pie tin.
  10. Put the pie lid on and seal around the edges, stab with a fork to avoid explosions.
  11. Put in the oven for 20 minues or so.


  1. Once out of the oven, try to eat whille still hot otherwise the halloumi will harden.
  2. Maybe Mozarella would be more suited, but I think you wouldn't get the balls of cheese effect.
  3. If you lined your pie tin correctly you should be able to lift out the whole pie.
  4. Should give four generous portions.