Ingredients

• 400 g strong flour
• ½ TSP fast action dry yeast ((3 grams))
• ⅔ TSP salt ((4 grams))
• 250 ml tepid water
• 300 g beef or lamb mince
• 1 large onion ((roughly chopped))
• 1 large tomato ((roughly chopped))
• 3 Turkish green peppers (or 1 green bell pepper) ((roughly chopped))
• 1 red chilli (or ½ TSP chilli flakes) ((roughly chopped))
• 2 tbsp tomato paste
• ½ cup chopped parsley
• 1 TSP salt
• ½ TSP freshly ground black pepper
• butter for brushing

Directions

• 1. Preparing the Dough
• 2. Sift the flour in a bowl then add the yeast and warm water.
• 3. Mix together until combined then add the salt to the bowl.
• 4. Gently mix with your fingers to form a dough, it will be sticky at that stage.
• 5. Transfer the dough to a lightly floured surface and knead it for 4-5 minutes or until it doesn't stick to your hands anymore. You can use a bit of extra flour if needed. It should feel soft and elastic at that stage.
• 6. Turn the dough into a ball and return it to the bowl. Cover with a cling film or clean kitchen cloth and let it rise for an hour until it doubles the size up.
• 7. Proceed to prepare the mince filling while the dough is rising.
• 8. Preparing the Mince Filling
• 9. Place the onions, tomatoes, peppers, and chili in a food processor.
• 10. Gently and quickly blitz the vegetables using the pulse function of the food processor. Try and avoid turning them into a mash. We need finely chopped vegetables not puréed. You can also chop by hand but it would take much longer.
• 11. Place the minced meat into a bowl and add finely chopped vegetables, tomato paste, chopped parsley, salt, chili flakes (if using), and freshly ground black pepper.
• 12. Combine all together using a spoon or a spatula, and keep refrigerated until the dough has doubled up in size.
• 13. Making the Pide
• 14. Preheat the oven to 220° C - 430° F (fan oven).
• 15. Divide the dough into 4 equal pieces (approx 160 grams each) and place them on a lightly floured surface. Cover with cling film or a damp kitchen cloth and let it rest for another 10 minutes.
• 16. Roll one of the dough balls into an oval shape of 15 cm x 35 cm (about 6”x13”) in size and ½ cm (0.2”) in thickness.
• 17. Spread ¼ of the mince the filling evenly over the dough, leaving a 1 ½ cm border at the edges. Fold the border over the filling and pinch the top and bottom end together.
• 18. Repeat the same for the remaining 3 dough balls.
• 19. Line 2 large baking trays with baking paper and gently transfer 2 pides on each tray.
• 20. When the oven is hot enough, place the trays in the oven and cook for 20 minutes or until the filling is cooked and the pastry is lightly browned.
• 21. When the pides are cooked, generously brush the crust with butter and slice before serving.

Nutrition