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Pide

Pide with corn filling

Pide filled with corn and topped with a creamy bean sauce with yellow tomato sauce. A juicy creation.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings: 2 person
Course: main course, Side dish, trifle
Ingredients Method

Ingredients
  

For the dough
  • 300 g whole spelt flour
  • 3 g yeast
  • 3 g salt
  • 250 g water
For the filling
  • 2 small or 1 large can corn
  • 1-2 red onions
  • 1 glass yellow or red tomato sauce
  • 2-3 tsp oregano
  • salt, bell pepper, paprika powder to taste
  • 1 can white beans
  • 2 tbsp yeast flakes
  • 2 tsp starch flour
  • some water
  • salt, pepper, onion powder and garlic powder to taste
  • 2 tsp black cumin

Method
 

Yeast dough
  1. Mix all ingredients for the yeast dough.
  2. Knead briefly and let rise covered for 1 hour.
  3. Alternatively, the yeast dough can be prepared the night before and left to rise overnight in the refrigerator. This way, only half of the yeast is used.
For the bean sauce
  1. Strain white beans and place in a blender.
  2. Add yeast flakes and spices and mix everything.
  3. Then put the mixture into a pot.
  4. Bring to the boil and thicken with the starch. Mix the starch with a little cold water beforehand.
  5. When a thick paste is formed, let the bean sauce cool.
Shape pide and topping
  1. Briefly knead the yeast dough again.
  2. Form into a roll on a floured surface.
  3. Cut 7 - 8 pieces from each of this roll.
  4. Roll them out one at a time into an oval oblong patty.
  5. Place each piece of dough immediately on a baking sheet lined with parchment paper.
  6. Preheat the oven to 200 degrees celsius top/bottom heat.
  7. Spread each dough piece first with the bean sauce.
  8. Mix the yellow or red tomato sauce with the spices.
  9. Spread the tomato sauce on top of the bean sauce.
  10. Then add the drained corn and the finely chopped red onions.
  11. Fold the yeast dough in to the center on each side.
  12. Twist the two ends of the dough piece together and pull slightly elongated.
  13. Sprinkle the dough with black cumin.
  14. Bake in the oven for about 25 minutes.