Filled Pide

When I saw the filled pide over at Steph’s Kuriositätenladen I knew I have to try them soon. Yeasterday finally I made them. I did just half of the dough and my very own version of filling. I had some grilled bell peepers in the fridge so I used these instead of the tomatoes, added some olives too and seasoned with my Moroccan seasoning. The final result was quite delicious even it’s not Turkish because my filling contains pork. I love these kind of pastries as you can fill in whatever you want, even a sweet filling. It’s up to you and your taste.

This is my submisson to Susan’s YeastSpotting, the weekly showcase of yeasted baked goods and dishes. By the way next week on Friday 17th of April I have the great honor to be guest host. I’m thrilled and I hope many of you will submit a post. Just go to Susan’s yeastspotting submission page and fill out the form as usual.

Filled Pide
makes 4

Filled Pide

dough
10 g fresh yeast
250 g flour
1 tb milk powder dissolved in
100 g water (or use 50 g water and 50 g milk)
1/2 ts sugar
1/2 ts salt
1/2 tb olive oil
1 egg white

filling
250 g minced meat (preferably lamb)
1 1/2 onion, diced
1 tb tomato paste
about 12 olives, diced finely
1/2 bell pepper, diced finely
salt, pepper and Moroccan seasoning

glaze
1 beaten egg yolk
olive oil

For the filling: Mix all ingredients.

For the dough: Dissolve yeast in some of the liquid. Mix flour, salt, sugar, yeast and liquid in a bowl, Knead well for about 10 minutes until it becomes smooth. Then spread 1 tb of olive oil inside a clean bowl. Place the dough inside and turn it upside down to spread the olive oil all over the surface. Then cover it with a clean, damp towel. Put aside for about an hour at room temperature until the dough rises to double its size.

Place the dough on the lightly floured counter. Cut the dough in 4 pieces. Knead and give a ball shape to each, cover with a damp towel, and put aside for about 15 minutes. Use your hands to flatten and then use a roller give a long oval shape each one. Spread the mixed filling on the dough leaving a border of about 2 cm . Fold the long sides towards the inside, then twist the ends to give a boat shape. Brush some egg yolk along the edges.

Bake in the middle of the preheated oven (180 C) for about 25 minutes. When out of the oven, brush immediately with olive oil.


6 Gedanken zu „Filled Pide

  1. That boat shape is just stunning! Do you know what is in your Moroccan seasoning?
    Thank you in advance for hosting YeastSpotting next week!

  2. REPLY:
    I bought the seasoning directly from a Moroccan woman at the market so I‘ don’t know exactly what’s in it, but as far as I can see cumin, fennel seeds, coriander and cayenne.

    I’m looking forward to be the guest host. Thank you again!

  3. Zorra,
    Your pide looks great, they always have a gondola look to them don’t they? After visiting Turkey last summer I tried a sourdough version and added a suçuk sausage to mine I had brought back with me, wunderbar!

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