turkish pide different fillings

 

For the dough: 4 cups all-purpose flour 2 tsp salt 400 ml warm water 10 g instant yeast 60 ml oil 2 tsp granulated sugar For the minced meat filling: 300 g minced meat 1 onion, grated 1 green pepper 1 red pepper 1 tsp salt 1 tsp ground black pepper 1 tsp ground red pepper For the spinach filling: Spinach, sauteed 1 tsp salt 1 tsp ground black pepper 1 tsp ground red pepper Other fillings: Grated mozzarella cheese Curd cheese and mozzarella cheese mix Sliced sausages For the top: Egg yolk Some butter Here’s how 1. Transfer 4 cups of flour to a large bowl, add 2 tsp of salt and form a hollow in the center. 2. Pour in 400 ml of warm water, add 10 g of instant yeast, 60 ml of oil, 2 tsp of sugar, and start kneading. 3. Cover the bowl with a plastic wrap and also cover with a cloth or a towel then let it rise for about 40 minutes. While the dough is proofing, you can get started with your fillings. 4. For the minced meat filling, mix together 300 g of minced meat, 1 finely chopped onion, green and red pepper, 1 tsp salt, 1 tsp ground black pepper and 1 tsp ground red pepper. 5. For the spinach filling, mix a cup of sauteed spinach, 1 tsp salt, 1 tsp ground black pepper and 1 tsp ground red pepper together. 6. When the dough is properly proofed, knock it back to remove any excess air. 7. Transfer the dough to a lightly floured surface. Then, form the dough into a ball. 8. Divide the dough into 8 pieces and roll these pieces into balls. 9. Roll each of the balls out into a thin oval shape. 10. Place the oval shaped dough base on a baking tray lined with parchment paper and spread the filling evenly over the center, leaving about 2 cm at the edges as a border. 11. Fold the border over the filling and pinch the top and bottom ends together to make it pointy. 12. Brush the edges of the dough with egg yolk. 13. Bake in an oven preheated at 230°C until golden brown. 14. Butter all over the edges, cover and let it rest about 10 minutes. This will lead to a softer pide. 15. Enjoy!