Cheese, egg and onion pide pies

Cheese, egg and onion pide pies

By
From
Turquoise
Makes
6
Photographer
Lisa Cohen and William Meppem

The addition of an egg makes these pide pies wonderfully filling. Make an indentation along the length of the topping and allow the egg to run along it – this will ensure it cooks more evenly.

Ingredients

Quantity Ingredient
1 quantity Pide
250g haloumi, washed and finely sliced
150g mozzarella, finely sliced
1 heaped teaspoon ground sumac
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried mint
4 shallots, finely sliced
1 tablespoon extra-virgin olive oil
1 free-range egg yolk
50ml milk
6 free-range eggs
sea salt

Method

  1. Cut the dough into six even portions and leave, covered, to rest for 30 minutes.
  2. When ready to bake the pide, preheat the oven to its highest setting with two pizza stones or oiled baking sheets in it.
  3. To make the topping, mix the cheeses, spices, mint, shallots and oil in a large bowl.
  4. Roll each portion of dough on a lightly floured work surface to form a long rectangle, around 35 x 10 cm. Scatter a sixth of the cheese topping down the pide, leaving a 2 cm border around the edge. Make a shallow indentation in the topping down the middle of each pide. Quickly fold up the two long sides of the dough, bringing them up and over the topping, but without meeting in the middle. Squeeze the sides together at each end, twisting slightly, so that the pide looks like a long canoe. Mix the egg yolk and milk to make an egg wash, then brush the dough with a little of this. Carefully transfer two pides to the hot stones or trays and bake for 5 minutes.
  5. Crack one of the eggs into a small bowl and break the yolk. When the 5 minutes is up, open the oven door and carefully slip the egg into one of the pides so it runs naturally along the length of the indentation. Repeat with the other pide. Bake for a further 2 minutes. Bake the remaining pides in two batches, repeating the step with the eggs. Eat hot from the oven sprinkled with a little sea salt.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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