|Photo: Lamb & eggplant pide Lamb & eggplant pide recipe|
With these tasty pides in the freezer, it’s easy to treat your family to the taste of Turkey in a flash.
To Prep 0:40
To Cook 0:40
DIFFICULTY CAPABLE COOKS
250ml (1 cup) lukewarm milk
2 tsp (7g/1 sachet) dried yeast
1 tsp caster sugar
375g (2 1/2 cups) plain bread flour
1 tsp salt
2 tbs olive oil
Olive oil, to grease
Lamb & eggplant filling
60ml (1/4 cup) olive oil
1 (400g) eggplant, cut into 1cm pieces
2 tsp olive oil, extra
1 brown onion, finely chopped
2 garlic cloves, finely chopped
375g lamb mince
2 tsp Middle eastern spice mix
1 vine-ripened tomato, coarsely chopped
2 tbs chopped fresh continental parsley
1 egg, lightly whisked
2 tsp sesame seeds
Step 1 Combine 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 2 Lightly 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 3 Meanwhile, 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 4 Preheat panggangan 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.
Fat saturated 11.00g
Fat Total 44.00g
Carbohydrate sugars g
Carbohydrate Total 79.00g
Dietary Fibre 8.00g
All nutrition values are per serve.
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 panggangan at 180C for 20 minutes or until heated through.
Australian Good Taste – January 2012 , Page 53
Recipe by Miranda Farr
Photography by Chris Jones
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