With these tasty pides in the freezer, it’s easy to treat your family to the taste of Turkey in a flash.
Ingredients
- 250ml (1 cup) lukewarm milk
- 2 teaspoons (7g/1 sachet) dried yeast
- 1 teaspoon caster sugar
- 375g (2 1/2 cups) plain bread flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- Olive oil, to grease
Lamb & eggplant filling
- 60ml (1/4 cup) olive oil
- 1 (400g) eggplant, cut into 1cm pieces
- 2 teaspoons olive oil, extra
- 1 brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 375g lamb mince
- 2 teaspoons Middle eastern spice mix
- 1 vine-ripened tomato, coarsely chopped
- 2 tablespoons chopped fresh continental parsley
- 1 egg, lightly whisked
- 2 teaspoons sesame seeds
Method
- Step 1Combine the milk, yeast and sugar in a bowl. Set aside for 10 minutes or until foamy. Place flour and salt in a large bowl. Make a well in the centre. Add yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until combined. Use your hands to bring the dough together in the bowl.
- Step 2Lightly brush a large bowl with a little oil. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place the dough in the prepared bowl. cover and set aside in a warm, draught-free place for 1 hour or until the dough doubles in size.
- Step 3Meanwhile, to make the filling, heat oil in a non-stick frying pan over medium heat. cook the eggplant, stirring, for 5 minutes or until golden. Transfer to a plate. Heat extra oil in pan. cook the onion, stirring, for 5 minutes or until soft. Add garlic. cook, stirring, for 1 minute or until aromatic. Add mince. cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned. Add spice mix. cook, stirring, for 1 minute or until aromatic. Stir in the eggplant, tomato and parsley. Season. Set aside to cool completely.
- Step 4Preheat oven to 200ºC. Punch down the dough. Turn onto a floured surface. Knead until smooth. divide into 4 portions. Roll out each portion on a floured surface to make an oval shape about 15cm wide and 25cm long. divide the filling along the centres, leaving a 2cm border. Fold and pinch the long edges together, leaving the centres open. Brush with egg and sprinkle with sesame seeds. place on a baking tray lined with non-stick baking paper. Bake for 20 minutes or until golden.
Nutrition
3560 kj
Energy
44g
Fat Total
11g
Saturated Fat
8g
Fibre
36g
Protein
79g
Carbs (total)
All nutrition values are per serve
Notes
Encased in a crispy golden crust is a delicious spiced lamb and smoky eggplant filling.
Make-ahead tips: To freeze: Cool at the end of step 4 then wrap in 1 layer of plastic wrap and 1 layer of foil. Freeze for up to 3 months.
Thaw and reheat: Thaw pides overnight in the fridge. Unwrap and cover individually in foil. Place on baking trays and bake in oven at 180C for 20 minutes or until heated through.
- Author: Miranda Farr
- Image credit: Chris Jones
- Publication: Australian Good Taste
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