How to make Turkish stuffed Pide

Posted on Sep 20 2018 - 12:41pm by kumar
  • Prep Time: 80 mins
  • Cook Time: 20 mins
  • Serves: 4 People

    Ingredients to make Turkish stuffed Pide :

  • Dough
  • 2/3 cups warm Water
  • 2 cups wwf + more for kneading
  • 1 tsp Yeast
  • 1/2 tsp Sugar
  • Egg
  • 1/4 cup Yogurt
  • Pinch of Salt
  • Filling
  • 200gms crushed Paneer/minced meat
  • 2 chillies chopped
  • 1 large Onion chopped very finely
  • 1 large Tomato chopped
  • Garlic chopped
  • 7 chopped baby Corn
  • 1 tsp smoked paprika
  • 1/2 tsp Pepper
  • Fresh Basil leaves 2 tsp
  • Salt
  • Olive oil
  • 1 whole Egg per pide smaller Eggs if possible so whites don’t pour over
  • egg + Water for egg wash
  • Grated cheese, basil for garnish

    How to make Turkish stuffed Pide :

  • First, make the dough. In a large boxing bowl, add the water salt, yeast and sugar.
  • Mix lightly with a fork to get all the yeast in the water and allow to rest for about 10-12 minutes until the mixture begins to get foamy.
  • Then add the egg and yogurt and mix to incorporate well.
  • Then using a dough attachment, slowly mix in flour until a ball of dough forms.
  • Transfer dough onto a lightly floured surface and knead for a few minutes until the dough is smooth and not sticky.
  • Place in a bowl and allow to rest while you make the fillings.
  • To make the meat filling, add a tablespoon of butter drizzle a bit of olive oil in a large skillet and add minced meat/ paneer.
  • Use a spatula to break it up and saute until just about cooked all the way.
  • Then add green peppers and cook for 2-3 minutes, until they begin to soften.
  • Add chopped tomato, grated onion, smoked paprika, Turkish red pepper (or regular red pepper) and tomato paste.
  • Add chopped corn.
  • Stir everything together and cook on medium-high heat until the liquid evaporates and vegetables are soft.
  • Season with basil, salt and pepper and taste for seasoning.
  • Remove from heat and allow to cool.
  • Once dough has rested and risen to about double its size, cut the dough into 4 equal portions, rolling each into a ball.
  • Preheat oven at 180 deg C
  • Use a lightly floured rolling pin to roll out one of the dough balls to about a 9 inch long oval and about an ⅛ inch thick (not too thin).
  • Spoon in the meat filling, leaving a border around the pide to fold in. Use your hands to shape it to a long oval shape, crimping the ends.
  • Then gently place on a parchment lined baking sheet. Sprinkle cheese and chopped basil.
  • Brush egg wash over the border and sprinkle with sesame seeds if desired. Use a small spoon to drizzle a bit of egg mixture over the meat mixture.
  • Bake at 180 deg C for about 15 minutes, or until crust is golden brown.
  • For having soft egg pide, Bake pide for 6-7 minutes first, then remove from oven and use the back of a spoon to make a small well in the center.
  • Add your egg and place back in the oven and continue cooking for another 9-11 minutes or until crust is golden brown and egg is cooked.
  • When done, allow to cool slightly before cutting. Garnish with extra chopped parsley.
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