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Cheese, leek & potato pide

Cheese, leek & potato pide

Rating: 4 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus overnight rising
  • A challenge
  • makes 6

Pides, often called Turkish pizzas, are boat-shaped tarts. Chef Selin Kiazim gives us her own take on these pastries, filling them with leek, potato and cheese 

  • Freezable (uncooked dough only)
  • Vegetarian
Nutrition: per serving


  • 6 large leeks
  • oil , for frying
  • 3 potatoes , peeled
  • 3 tsp dried oregano
  • 3 tsp sesame seeds
  • 50g butter , melted
  • 100g tulum (available in Turkish shops), feta or goat's cheese, crumbled

For the dough

For the cheese sauce


  • STEP 1

    To make the dough, tip the flour into a bowl, stir in the sugar and 1 tsp salt. Add the yeast, then make a well in the centre and add the oil. Gradually pour in 350-360ml lukewarm water, then combine the ingredients to form a dough. Knead for 5 mins until smooth. Transfer to a clean bowl, cover with a damp cloth and leave in the fridge overnight.

  • STEP 2

    The next day, heat oven to 240C/220C fan/gas 9. Cut the green ends off the leeks – leave the white ends so they stay together when cooking. Rinse in cold water, then dry and place on a baking tray. Roast for 25 mins, turning halfway through, until the outside is fully charred. Discard the outer layer, but leave a little char for added flavour. Trim the ends, then slice into 2cm rounds. Can be made a day ahead and chilled. Leave your oven on and put in two flat baking sheets (or a pizza stone, if you have one).

  • STEP 3

    To make the cheese sauce, melt the butter in a saucepan over a medium heat, then whisk in the flour. Pour in a third of the milk and whisk until smooth. Repeat twice with the remaining two-thirds. Turn the heat right down and cook for 15 mins, whisking occasionally, until it has the same consistency as double cream. Whisk in both cheeses – the halloumi won’t melt – and add sea salt to taste. Pour the sauce into a baking tray and allow to cool completely. Can be made a day ahead and chilled.

  • STEP 4

    Heat the oil in a deep-fat fryer or heavy-bottomed pan to 160C. Slice the potatoes into approx 1mm slices on a mandolin. Rinse in warm water to remove excess starch, then dry with a cloth. Fry in small batches for 3-4 mins until golden (add the slices one at a time so that they don’t stick together). Transfer with a slotted spoon to a baking tray lined with kitchen paper. Season with fine salt.

  • STEP 5

    To make the pides, knock back the dough on a floured surface, roll into a long sausage shape and cut into six equal pieces. Roll each piece into a ball and cover with a damp tea towel.

  • STEP 6

    Roll out a ball of dough on the floured surface into a large oval (approx 40 x 15cm) as thick as a 50p piece – it will be very elastic but will roll out eventually. Transfer to a floured baking sheet to assemble the pide.

  • STEP 7

    Leaving a 3cm border, spread a sixth of the sauce down the centre of the pide. Sprinkle over the sesame seeds and oregano, and top with leeks. Fold into a canoe shape, leaving the centre of the filling exposed. Pinch the ends to avoid unravelling when baking, and push down on the dough to ensure that it keeps its shape.

  • STEP 8

    Slide the pide onto one of the hot baking sheets. Bake for 12 mins until it has a golden, crisp exterior. Meanwhile, assemble the next one and bake on the other hot tray. Continue until all the dough is used up, setting the pides aside when they’re done.

  • STEP 9

    Once they’re all baked, reheat them for 2-3 mins, brush the outside with melted butter, arrange a line of potatoes down the middle and sprinkle over the crumbled cheese.

Goes well with

Recipe from Good Food magazine, June 2016

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Rating: 4 out of 5.2 ratings

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