Bolognaise pide with mint and lemon
Photography by Luke BurgessIts not so hard to make tasty Turkish pide from scratch and with our tasty bolognaise filling, the whole family will be asking for more.
Preparation Time
30 minutes
Cooking Time
60 minutes
Serves 4
Ingredients
225g (1 1/2 cups) high-grade plain flour
2 tsp (7g/1 sachet) dried yeast
1/2 tsp sugar
Pinch of salt
185ml (3/4 cup) warm water
1 tbs olive oil
1kg (4 cups) bolognaise sauce
1/2 cup finely shredded fresh mint
1 tbs finely grated lemon rind
Greek-style yoghurt, to serve
Method
Preheat oven to 220°C. Line a baking tray with non-stick baking paper.
Combine the flour, yeast, sugar and salt in a bowl. Make a well in the centre and add the water and oil. Use a round-bladed knife in a cutting motion to mix until combined and a soft dough forms. Turn dough onto a well-floured surface and knead for 5 minutes or until smooth.
Divide dough into 4 portions. Roll out 1 dough portion to make an oval shape about 13cm wide and 32cm long. Spoon 250g (1 cup) of bolognaise down the centre, leaving a 2cm border at each end. Fold in the sides to enclose filling slightly, leaving an opening down the centre. Pinch sides of dough and fold over ends to seal. Place on prepared tray. Bake in oven for 15 minutes or until golden brown and crisp. Repeat with remaining dough and bolognaise sauce.
Meanwhile, combine the mint and lemon rind in a small bowl.
Serve the pide with yoghurt sprinkled with the mint mixture.
Good Taste - January 2006
Recipe by Michelle Southan
