Haloumi in Sausage rolls

[Deleted User]

One of my DGS Jack has discovered the joys of haloumi cheese and wants some sausage rolls made with it

Now shall I put some sliced cheese on top of the sausage meat before rolling up the pastry, or on top of the pastry after the sausage rolls are rolled and made, just before they go into the oven, any ideas

I have only ever pan-fried haloumi cheese.I was even toying with the idea of omitting the meat altogether and using a mix of cheese and diced leeks as a filling in the puff pastry Any thoughts or recipes would be appreciated
JackieO xx

nuatha

Haloumi wrapped in streaky bacon works really well - either wrapped in pastry or served like pigs in blankets.
For a sausage roll, I'd wrap the haloumi inside the sausage meat, so you had a squeaky cheese core.
I did a haloumi parcel canape in the summer which was basically filo pastry, spread with a sun dried tomato pesto and a piece of haloumi in the centre.
HTH

Anne_Marie_2

Definitely put it inside the pastry, either grated or thinly sliced.
Another great one for halloumi (or hellim) is grated and mixed with diced sauteed onion, a little touch of mint and enclosed in filo pastry or a very thin bread dough. These are usually in little squares or rounds. Am sure they would work well with puff pastry.
http://www.ankarascene.com/haber/sigara-borek-2479.html

If you want the proper recipe, let me know and will dig it out for you.

[Deleted User]

Thanks ladies that's given me a few ideas, my DGS Jack is an absolute cheese monster and adores cheese more than meat :):)

meritaten

Does he like stilton Jackie? this recipe went down really well with some ladies at the charity I worked for - I dunno how many times I had to type it out for people!

you need
stilton or any cheese which will melt slightly. (I have used loads of different cheeses for this - usually what was leftover from the Xmas day cheeseboard - cheddars usually melt too much for me - but if you like melty cheese go for it!)
a packet of filo pastry
some cherry tomatoes
fresh basil (you could use basil pesto if you have that)
a little oil for brushing the pastry and greasing the tin
you could sprinkle with salt and pepper, but I don't bother as I find the cheese doesn't need seasoning

brush the patty or muffin tin with the oil.
unwrap the pastry and working quickly cut it into about 3- 4 inch squares (depending on how big the depressions are).
then put two or three squares in each hole making them into pointy star shapes, brushing each layer in oil as you go.
crumble some cheese in the bottom of the pastry cups and add either a fresh basil leaf or a little basil pesto then top with half a cherry tomato.

bake in a fairly hot oven for 10 - 12 minutes until the pastry is golden brown. you can serve them hot, warm or cold!

Anne_Marie_2

One of my favourites is soft boiled eggs and hellim (halloumi) soldiers to dip in rather than toast.
It's great on a toastie with tomato too.
(Trying hard not to raid the fridge now thinking about this!)

meritaten

forgot to say! Jackie, I have made these with ewes milk cheeses, and buffalo mozzarella for my dairy allergic son. He was only allergic to Cows milk - he could tolerate Goats milk in small quantities and any amount of Ewes or Buffalo milk cheese! I tried to find Donkey Milk - as this is actually closer to human milk in composition - but nobody was producing any at that time! and they disappeared just as fast as the 'ordinary' cheese ones!

[Deleted User]

meritaten they sound gorgeous I will definitely try those as I too am a cheeseoholic:) and prefer savoury things to sweet things.

My gardener/odd-job guy came today to top coat the dado rail he had put up for me and we were talking about Halloumi cheese, and he said he hadn't tried it, but it sounded good. I had two packets in the fridge so I gave him one to try along with his Christmas bottle of wine that I always give him and he was delighted. He is semi retired, and has started to get interested in cooking as his wife is still working full-time

He was telling me that his sister when she makes mince pies at Christmas puts some crumbled up Stilton on top of the mince meat before putting the lids on and he says its amazing to taste them I will also try that as it sounds right up my street .

He is such a nice chap and during the summer keeps my garden looking very nice and neat, and when the weather gets bad I usually find him the odd job to do indoors that I can't manage myself.

He is really getting into cooking at home in a big way, and as his wife is still working as a teacher for another 18 months he says she loves it that he comes up with something new every week.He likes to try out different recipes on her

Those soft boiled eggs and cheesy soldiers sound beautiful, I shall get some more cheese when I get a chance.

I have found a favourite way is to slice it and gently pan-fry it in a little garlic olive oil and then fill a tortilla wrap with masses of salad and diced peppers and the cooked cheese, and top it off with some chilli sauce As I say I love savoury stuff :):)

juliettet

I choose this sometimes in our local pub Jackie as vegetarian fish & chips. It holds its shape well when battered & fried.