TURKISH KIYMALI PIDE

Filling Ingredients:

500 gms beef mince
1 onion, diced
2 garlic cloves, minced
1 pack of parsley, finely chopped
1 beef tomato, diced
1 red bell pepper, finely diced
1 tbls ground cinnamon
1 tsp ground cumin
1 tbls dried mint
Salt and pepper to taste
Juice of half a lemon
1 tbls tomato paste
Glug of olive oil
250 gms mozzarella, grated

Method:

Fry garlic in olive oil for 2-3 minutes, add onions and fry for 5 minutes.

Add the mince, fry until browned, add cinnamon, cumin, dried mint, salt, pepper, fry for 2-3 minutes, add tomatoes, peppers, tomato paste, fry for 2-3 minutes. Turn off the heat, squeeze lemon juice over it, set to one side

Pide Ingredients:

250 gms plain flour, sifted
2 x 7 gms fast acting yeast
1 tbls granulated sugar
1 egg
1 tsp olive oil
1/2 tsp Salt

Method

Combine flour with 1/2 tsp salt in a bowl, make a hole in the middle and set to one side.

Dissolve the yeast in 175 ml of lukewarm water and leave for 15 minutes.

Pour the yeast mix into the middle, knead the dough for 5 minutes. Put a little olive oil in a bowl, put the dough in, cover with a towel for 30 minutes.

Then divide your dough into four and cover again for a further 15 minutes.

Flour your working top, and roll out your ball into a pide shape, roughly 10×4 inches, and spread your mixture down the middle

Bringing it together:

Pinch the sides of the dough together at each end, and fold the pastry into the pide shape. Divide the mozzarella across the pides

Brush the sides with egg wash, pop into the oven on 180 for 30 minutes, rotating at the midpoint