Ingredients for Homemade Turkish Pide
510 gm flour
1 1/2 tbs]instant yeast
2 tsp salt
1 tsp sugar
210 ml lukewarm water
25 gm olive oil
1/4 cup extra of olive oil to brush the pides
500 g minced beef not lean
1 onion diced
3 cloves garlic grated
1/2 green capsicum diced
1/2 red capsicum diced
2 tsp salt
1 tsp black pepper
2 tsp smokey paprika
2 tsp ground cumin
1 bunch parsley chopped half for serving
Dough Combine flour, yeast, sugar and salt then add the oil and warm water.
Use your hands to combine the dough and kneed the mixture to for five minutes to activate the gluten.
When you have a soft shine dough cover the bowl with a tea towel and place the bowl in a warm spot. A good place is near a sunlit window.
After an hour the dough should be ready for use. Check that it has increased in size. If not place it in a warmer environment and leave it a little longer.
Add the mince meat, onion and garlic to a frying pan, I don't use oil because I find there is enough in the meat.
Fry off these ingredients. The mixture will look quite wet for a while but as you continue to fry the it will eventually be cooked off.
When the moisture starts to reduce add the diced capsicum and spices.
continue to cook the beef filling for about 10 minutes stirring occasionally.
When there is very little moisture left remove the pan from the heat and allow it to cool slightly.
Add half of the chopped parsley to the pan.
Preheat oven at 180C.
Prepare two large baking sheets with baking paper.
Dust the bench top with a little flour.
Divide the dough into about 8 equal balls.
Roll each of the balls out into a thin oval shape.
Place each of the 8 dough basis on the baking tray.
Add the beef filling to the dough leaving a 1 1/2 cm boarder around the outside.
Fold the border over the filling and pinch the top and bottom ends together.
Repeat the same steps until all the dough has the Pide filling.
Brush each pide with the olive oil.
Bake the Pide for about 15 - 20mins at 180C or until golden.