This pie is (broadly speaking!) an adaptation of this fish pie. But it is also completely different, so I’ll give a fill recipe.

Pie with pastry, as pie was meant to be.
The meaties at the table tried a little of my pie and concluded they would be happy with it as a main, so this was a definite keeper. The halloumi is very salty but still has a delicate flavour, and everything benefits from being heated in the creamy sauce, soaking up a gentle richness not found in the veg alone.
Ingredients:
50g puff pastry (or make your own!)
100g Halloumi cheese
50ml white wine
50g mushrooms
100g other veg (e.g. baby sweetcorn cobs, pepper, leek)
30ml double cream
50ml water
butter, for frying
1tsp flour, for roux
herbs (e.g. tarragon)
pepper, for seasoning
Method:
Chop up the halloumi into chunks and fry until golden on both sides. Then sauté the vegetables in more butter and pepper them to taste. Make the sauce by heating a knob of butter and adding the flour, mixing well to form a roux. Add the white wine and water slowly, stirring continuously, then add the cream. The sauce should be slightly thick, about the consistency of tomato ketchup – add more water if needed, then the herbs, and remove from the heat.
Throw the lot into a heatproof dish, then roll out the pastry to fit and pop it on top, crimping the edges to make a firm fit and pierce the pastry with a fork. Then paint the pastry with either egg or milk and bake for 25-30 minutes at 180 degrees celcius – to prevent the pastry from burning (in our oven at least) it is best to cook the pie covered for the first 20 minutes.
Oddly enough, I made the sauce a bit too thick this time, and also poured it on as a top layer. Although it did penetrate the pie, it also stuck a lot to the pastry, which made for a really interesting texture and taste. This might be a trick to remember for the future – perhaps coating the underside of pie pastry with sauce before baking.
We will be trying something very similar to this in the future.
Who made it: Mostly Dan, with some assistance from Anna
Recipe: My own, but based on a heavily modified fishermans pie recipe from the link above.