When I say pie, I really mean stuffed bread.... but the two are close enough! These are great for school lunches and on the go meals- you don't have to worry about juice running down your hands, or having the filling falling out everywhere, which often happens with a typical sandwich, no?
I served these with a dollop of yoghurt to complement the spiciness of the meat filling. They were great beside a fresh green salad- parcels of comfort!
I served these with a dollop of yoghurt to complement the spiciness of the meat filling. They were great beside a fresh green salad- parcels of comfort!
Ingredients:
1 quantity pita bread dough, from this recipe
2 tbsp olive oil
375g minced beef
salt and pepper
2 large garlic cloves
1 cm fresh ginger, peeled and finely chopped
1 onion, finely chopped
1/2 tsp ground coriander
1/4 tsp ground turmeric
1/4 tsp ground cumin
1/4 tsp cayenne pepper
2 tomatoes, peeled, and roughly chopped
handful of fresh coriander, chopped
Greek yoghurt, to serve (optional)
Directions:
Follow steps 1-5 on the pita dough recipe, omitting the cumin seeds. While it rises at step 4, start making the filling.
Heat the oil in a large frying pan. Add the beef, season with salt and pepper, and stir over medium-high heat until evenly browned. Transfer to a bowl with a slotted spoon. Reduce heat to medium, and pour off any fat.
Add the garlic and ginger and fry for 30 seconds. Add the onion and cook until soft, then add the beef, spices and tomatoes. Season well to taste!
Cover and cook for 10 minutes, until any extra liquid has evaporated. Then, transfer to a bowl to cool. Once cooled, stir the fresh coriander through.
Using the knocked back dough, cut it in half and shape one half into a log about 5cm (2 inch) in diameter. Then cut into 6 pieces and roll them into balls. Repeat this with the second half of the dough.
On a clean, flat and lightly floured surface, roll out each ball one at a time into a circle about 10cm (4 inch) in diameter. Place a spoonful of filling in the middle, leaving 2.5cm (1 inch) border. Then lift the dough from three equidistant points up and over the filling, bring them together in the middle to form a triangular parcel, and then pinch together the seams.
Repeat to shape and fill the rest of the dough.
Place the pies distanced apart on a tray lined with baking paper. Use two if needed. Let them rest in a warm place for 20 minutes, covered in a clean, dry tea towel. In the meantime, preheat your oven to 230ºC (210ºC Fan Forced/450º F)
Bake the pies for 10-15 minutes, until golden brown. Best served warm with greek yoghurt. :)
1 quantity pita bread dough, from this recipe
2 tbsp olive oil
375g minced beef
salt and pepper
2 large garlic cloves
1 cm fresh ginger, peeled and finely chopped
1 onion, finely chopped
1/2 tsp ground coriander
1/4 tsp ground turmeric
1/4 tsp ground cumin
1/4 tsp cayenne pepper
2 tomatoes, peeled, and roughly chopped
handful of fresh coriander, chopped
Greek yoghurt, to serve (optional)
Directions:
Follow steps 1-5 on the pita dough recipe, omitting the cumin seeds. While it rises at step 4, start making the filling.
Heat the oil in a large frying pan. Add the beef, season with salt and pepper, and stir over medium-high heat until evenly browned. Transfer to a bowl with a slotted spoon. Reduce heat to medium, and pour off any fat.
Add the garlic and ginger and fry for 30 seconds. Add the onion and cook until soft, then add the beef, spices and tomatoes. Season well to taste!
Cover and cook for 10 minutes, until any extra liquid has evaporated. Then, transfer to a bowl to cool. Once cooled, stir the fresh coriander through.
Using the knocked back dough, cut it in half and shape one half into a log about 5cm (2 inch) in diameter. Then cut into 6 pieces and roll them into balls. Repeat this with the second half of the dough.
On a clean, flat and lightly floured surface, roll out each ball one at a time into a circle about 10cm (4 inch) in diameter. Place a spoonful of filling in the middle, leaving 2.5cm (1 inch) border. Then lift the dough from three equidistant points up and over the filling, bring them together in the middle to form a triangular parcel, and then pinch together the seams.
Repeat to shape and fill the rest of the dough.
Place the pies distanced apart on a tray lined with baking paper. Use two if needed. Let them rest in a warm place for 20 minutes, covered in a clean, dry tea towel. In the meantime, preheat your oven to 230ºC (210ºC Fan Forced/450º F)
Bake the pies for 10-15 minutes, until golden brown. Best served warm with greek yoghurt. :)
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