These mince pide have crisp bases, golden edges and a juicy filling of seasoned plant-based mince, peppers and tomatoes. Cream cheese rounds out the filling, while cumin, garlic and pul biber add plenty of savoury flavour.
At a glance
🕒 Preparation: approx. 35–40 minutes
🌿 Rising time: approx. 60 minutes
🔥 Baking time: approx. 15–20 minutes
⏱️ Total time: approx. 1 hour 40–50 minutes (prepare the filling while the dough rises)
🍽️ Makes: 3 large pide
👩🏼🍳 Difficulty: moderate
Equipment: frying pan and oven
Ingredients for 3 large pide
For the yeast dough
- 350 g plain wheat flour (German type 550 or 405)
- 3.5 g dried yeast (½ of a 7 g sachet)
- ½ tsp sugar
- 1 tsp salt
- 210 ml lukewarm water
- 25 ml olive oil
For the mince filling
- 300–350 g vegan mince
- 1 small onion
- 2 garlic cloves
- 1 small red pepper
- 2 medium tomatoes
- 2 tbsp tomato purée (concentrated tomato paste)
- 2–3 spring onions
- 2 tbsp olive oil
- 2 heaped tbsp plain vegan cream cheese
Spices and seasoning
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ¾–1 tsp garlic powder
- ½ tsp pul biber
- Optional: ¼ tsp isot biber
- Salt and black pepper to taste
- Optional: a little fresh parsley
For brushing and garnishing
- ½ tbsp plant-based milk
- ½ tbsp olive oil
- Approx. 60 g grated vegan cheese
- Optional: a few sesame seeds for the dough edges
- A little pul biber and fresh parsley after baking
Allergen information: Contains gluten (wheat). Other allergens, such as soy or nuts, depend on the mince, cream cheese, cheese alternative and plant-based milk used. Sesame seeds, if used as a garnish, add sesame as an allergen. Please check the ingredient lists of your chosen products.
How to make them
1. Prepare the dough
Mix the flour, dried yeast, sugar and salt. Add the lukewarm water and olive oil, then knead for about 8–10 minutes until the dough is soft and supple. Cover and leave in a warm place for about 60 minutes, until noticeably increased in volume.
2. Make the mince filling
Finely dice the onion and cook in the olive oil until translucent. Add the vegan mince and fry over a fairly high heat until lightly browned. Finely chop the garlic, dice the pepper and add both to the pan. Cook briefly. Finely dice the tomatoes and stir them in along with the tomato purée.
Season with cumin, paprika, garlic powder, pul biber, optional isot biber, salt and pepper. Let the mixture simmer for a few minutes until most of the liquid has evaporated. The filling should remain juicy without being watery.
Leave to cool slightly. Fold in the cream cheese and finely sliced spring onions. Add a little chopped parsley if you like, then taste and adjust the seasoning.
3. Preheat the oven and baking tray
Preheat the oven to 230 °C with conventional top and bottom heat, leaving the baking tray inside to heat up too. Check the maximum temperature allowed for your baking paper. If it is rated only up to 220 °C, bake at 220 °C and allow a little extra time if needed.
4. Shape the pide – with a handy baking paper trick
Divide the dough into three equal pieces and roll each into a long oval. As the baking tray is heating in the oven, assemble the pide on a separate sheet of baking paper.
Getting the size right: Before preheating, fit the baking paper to the tray. Fold a strip about 2–3 cm wide inwards along each of two opposite sides, then unfold it. Use the creases as guides: all three pide should fit entirely inside them. This keeps the breads from overhanging the hot tray or bending upwards at the edges when transferred.
Divide the mince filling evenly between the three dough ovals, leaving a border of about 2–3 cm all around. Fold the long edges slightly over the filling. Pinch the pointed ends together and give them a gentle twist.
5. Brush and bake
Mix the plant-based milk and olive oil and lightly brush the dough edges. Sprinkle a few sesame seeds over the edges if you like. Scatter the grated vegan cheese sparingly over the mince filling. Carefully slide the baking paper and prepared pide onto the hot tray.
Bake for about 15–20 minutes, until the edges are golden brown and the bases are cooked through. At 220 °C, the baking time may be slightly longer.
6. Serve
Sprinkle the freshly baked mince pide with a little pul biber and fresh parsley if you like. Enjoy warm.
Tips for the next day
The pide are also delicious chilled the next day and make a handy packed lunch or snack for a day out. Once cooled, cover and refrigerate them, and keep them chilled when taking them with you where possible. If you prefer them warm, reheat briefly in the microwave or oven. The oven will help the edges crisp up again.
Serving suggestion
For a selection of pide to share, prepare the mince version alongside this spinach variation:
This salad makes a light, refreshing side dish:
