Another Turkish Classic – Mince Pide

The very few of you who have thankfully been following my blog would know that I often experiment with dough making.

Over the years I have tried to come up with the perfect multipurpose dough recipe for making pastries.

Yesterday I made a dough with the intention of making Naan bread, but realised the ingredients I had out for dinner were more suited to making some mince pide.

This dough recipe (with the tips) yields an amazingly soft dough, and the final touches to the dough make it look as good as the ones you buy from the store.


You will need (makes about 4 pides)

For the dough

3 cups self raising flour

1.5 teaspoons baking soda

1 teaspoon instant yeast

1 teaspoon salt

3 tablespoons castor sugar

1/2 cup warm milk

1/2 cup full fat plain yogurt

For the filling

250 gms lamb mince

one green and one red capsicum – chopped

one large onion

2 cloves of garlic – minced

2 tomatos – pureed

1 tablespoon oregano

2 tablespoons paprika

Handful of chopped paresly

Method (will be updated soon)

To make the filling:

Cook the mince in a tablespoon of oil until it picks up colour. Add capsicum, onions and garlic and cook until fragrant. Add tomatos, oregano and allow to cook on a low heat for about 20 mins. If water still remains cook uncovered on a medium heat, stirring regularly until mix is dry. Season well. Add chopped paresly ad paprika.

Allow to cool and set aside.

For the dough:

Place all dry ingredients in a deep bow. Make a well in the centre (this will make mixing easier) and mix warm milk with yogurt in a seperate container to make a snooth liquid. Add to the well and gradually mix in the flour to make a dough. Dont add all the ;iquid (start off with most of it). Only use the rest if the dough looks dry.

Do not worry about kneading at this point as the dough will be too sticky to work with.

Cover well and allow to rest and rise for 2 hours.

If in a hurry leave for at least 30 mins.

Knead well to form a smooth dough. Adding more flour little by little. Smoothing out the dough is essential to a good end result. Do not add more flour than kneaded or else your dough will be dry.

Heat your oven to 200 deg.

Now divide the dough into 4 pieces and roll out into a circle a few mm thick. Add a few tablespoons of filling and fold both sides in, making an oval shape. Press the edges tightly so mix doesnt ooz out.

Brush lightly with a whisked egg and sprinkle with nigella or sesame seeds.

Bake in the oven until done. I grill the top first and then bake. Make sure the dough is cooked through and all edges are golden brown.


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