- 250ml/1 cup milk
- 60g butter, cubed
- 1 1/2 Tbsps. caster sugar
- 7g sachet dried yeast
- 675g/4 1/2 cups plain flour
- 1 egg yolk
- 4 Tbsps. olive oil
- 1kg/2 lb. beef oyster blade or chuck steak, cut into 1cm pieces
- 2 cloves garlic, minced
- 1 large onion, roughly chopped
- 1 1/2 Tbsps. Turkish pepper paste. Or substitute with tomato paste
- 1 Tbsp. tomato paste
- 2 tsp paprika
- 2 1/2 Tbsps. oregano leaves
- 1 tsp dried chilli flakes (optional)
- 400g can chopped tomatoes
- 300g/2 cups kashkaval cheese, grated. Substitute: cheddar or processed mozzarella.
For the filling, heat 2 Tbsps. of oil in a large frying pan over a medium–high heat. Cook the beef, stirring, for about 5 minutes, or until browned. Remove the pan from heat and set it aside.
In a saucepan over medium heat, heat the remaining 2 Tbsps. of olive oil. Saute the onion for a minute then stir in the garlic, and cook, constantly stirring, until softened.
Stir in pepper and tomato pastes, paprika, oregano and the chili, and cook, constantly stirring, until fragrant.
Mix in the cooked beef, chopped tomato and ¼ cup of water. Let it simmer then cook for 50 minutes over a low heat. You will know it’s ready when the meat is tender and the liquid has reduced considerably.
Season with salt and pepper then transfer to a bowl to cool.
While the beef is cooking, prepare the pide dough by warming up the milk and butter in a small saucepan until butter is melted and the mixture is warm.
In a small bowl, combine the sugar with ½ cup of blood-temperature water, then mix in the yeast, and set aside for around 8-10 minutes until mixture becomes foamy,
In a large bowl, mix the milk mixture with the yeast mixture, and tip in the flour with 2 tsps. of salt.
Form mixture into dough, then turn onto a floured work surface and knead for 6 minutes or until the dough is smooth and elastic. You can skip this by mixing the dough in a stand mixer.
Roll the dough into a ball and place in an oiled bowl.
Brush the top and sides of the dough with oil and cover the bowl with plastic wrap. Set the bowl to prove in a warm place for at least an hour or until the dough has doubled in size.
Preheat your oven to 200C and lightly grease 2 large oven trays.
Prepare the egg wash by whisking the egg yolk with 1 ½ Tbsps. of water.
Knock down pide dough into a lightly floured surface and divide dough into 8 pieces.
Work on one piece at a time, while covering the other pieces with plastic wrap to prevent developing a crust.
Roll your piece into an oval shape, approximately 15cm x 25 cm.
In the center, add ¼ cup of cheese and top with 1/8 of the beef filling. Keep in mind to leave at least a 2.5cm border around the edges.
Brush the borders with the egg wash, and pull the dough up, folding to partially cover the filling.
Pleat the edge and press down firmly.
Brush the dough surface with egg wash then transfer to trays.
Bake each tray for 8-10 minutes or until golden.
Serve immediately, sliced or whole.