Pide with corn filling
Pide filled with corn and topped with a creamy bean sauce with yellow tomato sauce. A juicy creation.
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
Instructions
Yeast dough
- Mix all ingredients for the yeast dough.
- Knead briefly and let rise covered for 1 hour.
- 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
- Strain white beans and place in a blender.
- Add yeast flakes and spices and mix everything.
- Then put the mixture into a pot.
- Bring to the boil and thicken with the starch. Mix the starch with a little cold water beforehand.
- When a thick paste is formed, let the bean sauce cool.
Shape pide and topping
- Briefly knead the yeast dough again.
- Form into a roll on a floured surface.
- Cut 7 - 8 pieces from each of this roll.
- Roll them out one at a time into an oval oblong patty.
- Place each piece of dough immediately on a baking sheet lined with parchment paper.
- Preheat the oven to 200 degrees celsius top/bottom heat.
- Spread each dough piece first with the bean sauce.
- Mix the yellow or red tomato sauce with the spices.
- Spread the tomato sauce on top of the bean sauce.
- Then add the drained corn and the finely chopped red onions.
- Fold the yeast dough in to the center on each side.
- Twist the two ends of the dough piece together and pull slightly elongated.
- Sprinkle the dough with black cumin.
- Bake in the oven for about 25 minutes.