Kıymalı Pide — Turkish Minced Meat Pide

Ingredients

• 500g strong white bread flour, plus extra for dusting
• 1 tsp fast-action dried yeast
• 1 tsp caster sugar
• 1 1/2 tsp fine salt
• 1 tbsp olive oil
• 300ml lukewarm water
• 2 tbsp olive oil
• 1 onion, finely chopped
• 350g beef or lamb mince
• 2 cloves garlic, crushed
• 1 tbsp Turkish tomato paste (domates salçası) or tomato purée
• 1 tbsp Turkish red pepper paste (biber salçası)
• 1 tomato, finely chopped
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh flat-leaf parsley
• 1 egg, beaten, for brushing

Method

1. Mix the flour, yeast, sugar and salt in a large bowl, add the olive oil and water and bring together into a dough. Knead for 10 minutes until smooth and elastic, then cover and leave to rise for 1 hour until doubled in size.

2. Heat the oil in a frying pan and cook the onion for 5 minutes. Add the mince and cook for 8 minutes until browned. Stir in the garlic, both pastes, tomato, paprika, salt and pepper and cook for 5 minutes. Cool and stir in the parsley.

3. Heat the oven to 240°C (220°C fan) with two baking trays inside.

4. Divide the dough into 4 and roll each into an oval about 30cm long. Spoon the filling along the middle, leaving a 3cm border, and fold the long edges over the filling. Pinch the ends together to make a boat shape.

5. Brush the edges with beaten egg. Slide onto the hot trays and bake for 12 to 15 minutes until golden and puffed.

6. Cut into slices and serve hot.