This link is better. http://kypros.org/Sxetikos/Cookery/Flaounes-AS.htm and this one shows you how to make the individual pies. http://www.justaboutcyprus.com/Food_and_Drink/Recipes/Flaounes.html

For a VERY LARGE PIE that filled a 9” x 9” x 2” deep pan.

Enough short crust pastry to line the tin. I don’t quite know how much that is as I didn’t make it but it was probably about 500g.

3.5 x 250g blocks of halloumi cheese, grated. (I got mine from Asda. Most big stores sell it.)

1 x 250g block mature cheddar

At least 4 tbs finely chopped fresh mint (I use a whole bunch sometimes!)

1 tbs dried mint

2 good handfuls of sultanas

2 spring onions very finely chopped

3-4 eggs

½ tsp Bicarbonate of soda

Sesame seeds – optional (not if you are me they aren’t.)

Halloumi Pie the First

d_floorlandmine ‘s photo of Halloumi Pie II.

http://dancefloorlandmine.smugmug.com/Other/Food/2011-05-25-Halloumi-Pie/17222662_X7DhsS#1306929545_6q5bFDd

This one was made using puff pastry, and the photo after that is what you do when you have leftover filling but no more pastry. Pile the filling into muffin cups! They make fabulous lunchbox snacks.

Dough

1kg flour (village, Farina or plain flour is best)
1tbsp baking powder or packet of ready yeast
320gr of spry or ½ – ¾ cup of olive oil
2-3 eggs
Milk and Water – up to ½ litre when mixed
Pinch of salt
250g Sesame seeds

Cheese filling
1kg of cheese *
1 pkt of ready yeast or 1 tbsp baking powder
6-8 eggs
200g sultanas or to taste (optional – some people prefer them plain)
Fresh or dried mint** 
1/2 tsp Mechlepi (a sweet smelling spice made from the inside of cherry pips) 
1/2 tsp masticha (or gum dried powdered resin) (1/2tsp)
1/ tsp Cinnamon 

Method
First make the cheese filling, as this needs to rest for at least 2 hours maybe longer. You can normally tell it’s ready as it rises and springs back when touched.

To make the cheese filling – Grate the cheese; add the spices, eggs and the yeast. 
Mix in the sultanas and mint and leave to rest.

To make the dough – sift flour and salt in a bowl and add the oil or shortening, mix well.
Add milk, water and eggs. 
Knead as leave to rest. 
Again you can tell if the dough is ready when it springs back to the touch.

Prepare the sesame – Soak the sesame seeds in hot water, then rinse in cold and drain onto a towel in a flat tray

Beat an egg with some sesame seeds for glazing the pies before cooking

To make the pies
Roll out the dough into the desired shape, you can make them round, square or triangular whatever you prefer. You can make them as large or as small as you like but the thickness of the pastry should be about ¾ – 1 cm when rolled out.

Prepare the sesame – Soak the sesame seeds in hot water, then rinse in cold and drain onto a towel in a flat tray
Beat an egg with some sesame seeds for glazing the pies before cooking

To make the pies – Roll out the dough into the desired shape, you can make them round, square or triangular whatever you prefer. You can make them as large or as small as you like but the thickness of the pastry should be about ¾ – 1 cm when rolled out.