Makes: 4 Pides

250g lean beef mince

150ml warm water

2 tablespoons dried active baking yeast

1 teaspoon caster sugar

300g plain flour

1 teaspoon salt

2 1/2 tablespoons olive oil

1 tomato

1 onion

3 tablespoons chopped fresh parsley or 1 teaspoon dried parsley

1 green pepper


Prep:35min  ›  Cook:15min  ›  Ready in:50min 

Quickly fry the beef mince, drain off excess fat, and set aside.

With the warm water (no hotter than body temperature), mix in the yeast and sugar until dissolved.

Sift the flour into a large bowl, add the salt, then stir in the yeasty liquid and add the oil. Mix until all ingredients are well blended.

Knead the dough for about 2 minutes (the longer you knead, the more flexible the dough will be).

Place dough back in bowl and lightly dust some flour over. Cover, and leave in a warm place for about 20 minutes.

Meanwhile dice the tomato, onion, parsley and pepper, mix well together with the beef mince, and set aside.

Once dough has raised (about 50%), take out and knead well to get rid of any air bubbles.

Preheat the oven to 220 C / Gas 7.

Cut dough into 4 equal pieces, and knead each one well.

Place a little flour on surface, and roll it into an elongated oval/rectangle.

Spread the filling into the middle of each, and crimp the edges, so it resembles a flattened boat-like shape. Brush the sides and edges with a few sprays of oil.

Bake until golden, about 15 minutes.

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