When i saw a recipe for pide in the June's Delicious magazine, i had to make it. But i changed the filling and made up my own recipe - they had made a ricotta and thyme, i wanted to make it more of a dinner meal (their version is traditionally served for breakfast), so thought id make a lamb version but use their dough recipe. The dough is extremly sticky and hard to work with, but it does come together in the end. I was thining 'this needs more flour!' but resisted the urge. I followed the recipe exact and it came out perfect! Lamb, mint and feta is such an amazing flavor combination, and when you add it to freshly baked bread, it's heaven! Slice up, warm from the oven, its the perfect couch potato movie night food. It went down a treat in our house. I hope you enjoy it too.
(NOTE you need a mixer with a dough hook for this recipe. Or a bread maker on the dough setting. Also, if you wanted to make it vegetarian, leave out the lamb)
Makes 2 large pides
For the dough:
14g dry instant yeast
1/2 tsp caster sugar
3 cups (480g) strong bread flour
1/4 cup olive oil
For the filling
2 Tsp olive oil
knob of butter
3 leeks, finely sliced into rings
3 celery stalks, finely sliced
3 fat cloves garlic, minced
small bunch of thyme, leaves removed
2 stalks of rosemary, leaves chopped
big bunch of mint, chopped
bunch of flat leaf parsley, chopped
800g lamb mince
200g feta (i used goat)
1/4 cup parmesan cheese, grated
Salt and Pepper
1 Tsp thick greek yoghurt (or milk)
1 Tsp each of white and black sesame seeds (black sesame seeds are really cheap at Asian supermarkets)
Olive oil and fresh mint to serve
Place the yeast, sugar and 1/2 (125ml) warm water into a bowl, whisk to combine, then set aside in a warm place for 10 mins or until frothy. Add 1/2 cup (80g) flour to yeast mixture and stir to combine. Cover with a clean tea towel and set aside in a warm place for a further 30mins or until risen and frothy.
Place remaining 2 1/2 cups (400g) flour and 1 tsp salt in a a large bowl and make a well in the center. Add oil, yeast mixture, and 1 cup (250ml) water into the center and gradually work it into the flour. Using and electric mixer fitted with a dough hook, kneed for 15mins or until elastic (the dough will be wet and sticky) Or add to a bread maker and set to 'dough', then remove once completed and follow the rest of the steps.
Transfer to a lightly oiled bowl and cover with a clean tea towel. Rest in a warm place for 1 hour or until doubled in size.
Meanwhile prepare your filling.
Heat the oil and butter on a medium/high heat in a skillet and add the leek and the celery. Season with salt and pepper. Adding the salt will help the leek to soften and not colour. Cook for about 5mins until the leak starts to soften. Add the garlic, thyme and rosemary. Cook until the celery softens (about 15mins. turn the heat down to medium if you need to and add a little more butter if it becomes too dry)
Remove from the pan and put into a bowl. When it has cooled add the mint and the parsley. Taste to see if it needs salt and pepper.
Heat a little more oil in the same pan on a high heat and fry the minced lamb with salt and pepper until the meat is cooked all the way through, breaking up a little with a woodnen spoon, but its ok if there are a few larger chunks of lamb. When cooked, remove and put in a bowl so it doesnt continue to cook.
Preheat oven to 240°C and heat a large tray for 10mins (NOTE: YOU HAVE TO PREHEAT THE TRAY TO GET A NICE CRISPY BOTTOM!)
After 1 hour of the dough prooving, knock back the dough (just a few punches to remove the air) Divide in two equal pieces. Roll out on a floured work surface to a 4mm-thick long oval to fit the tray exact. Transfer each piece of dough to a piece of baking paper. Then top with half the herby leek mixture leaving a 4cm border, then half the lamb, half the grated parmesan and finish with half the feta, crumbling over top. Season with pepper. Dont add more salt as the feta and parmesan are salty. Fold the long sides in and pinch in places to seal slightly and squeeze the tips together to create a boat-like-shape. Brush pastry with yoghurt and sprinkle with sesame seeds.
Remove the hot tray from the oven and gently slide the baking paper with the pide on top to the tray. Bake for 10 mins or until the crust is golden. Repeat with remaining pide. Serve warm with a drizzle of olive oil and some extra fresh mint.
. TURKISH PIDE (with lamb, mint and feta) .