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Recipe provided by Tom Walton



1 cup yoghurt

1.5 cup plain flour + extra for rolling

1 tsp salt

1 tsp cumin seeds, crushed

1 t tsp fennel seed, crushed 


1 brunch kale, finely sliced

2 tbsp olive oil


1/2 tsp dried chili

1 tsp cumin seeds, crushed

1/2 cup shallots, sliced

2 clove garlic, finely crushed

Zest 1 lemon 

1/2 cup chopped Kalamata olives

200g haloumi, grated

Olive oil brushing the pies to cook

1/2 cup rough chopped dill, parsley, shallots to serve (optional)


For the dough, combine all the ingredients in a mixing bowl and knead with your hand for 5 minutes. You want a soft dough that isn’t sticky. Use a little more flour if needed. Cover the bowl with a damp tea towel and let the dough rest for at least 10 minutes. 

For the filling, heat the olive oil in a large frying pan large enough to hold the kale. Add the kale and some salt and cook over a high heat, covered, for 3 minutes until the kale is wilted. Remove the lid and mix through the cumin, chili, shallots, garlic, lemon zest & olives. Spoon the kale into a bowl, let cool for 10 minutes then mix through the grated haloumi and adjust the seasoning.

On a floured surface, cut the dough into 6 even size balls. Using a rolling pin and flour, roll the dough into rough circles, 5mm thick. Spoon some kale mix into one half of the dough circle, leaving a 1cm border. Brush the border with a little water and fold the empty half of the dough over the kale mix. Using your fingers, press the edges together to sea the pie. Brush both sides of the pie with a little olive oil and transfer to a tray. Repeat with remaining dough and kale mix.

Heat a large frying pan big enough to hold 1 pie and cook the pies for 1 - 2 minutes each side until crisp and golden. Adjust the heat so the pastry doesn’t burn. Serve with extra lemon and herbs if using