Cheese, leek & potato pide
- Selin Kiazim
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makes 6
A challenge
Prep: 1 hr and 15 mins
Cook: 1 hr and 15 mins
plus overnight rising
A star rating of 4 out of 5.2 ratingsRate
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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
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Ingredients
Nutrition
Units:
MetricUS
-
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
- 600g strong bread flour
- 1 tsp golden caster sugar
- 7g sachet fast-action dried yeast
- 1 tbsp extra virgin olive oil
For the cheese sauce
-
60g unsalted butter
-
40g plain flour
-
500ml full-fat milk
-
60g pecorino
or Parmesan, grated
-
80g halloumi
grated
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Nutrition: per serving
- kcal894
- fat37g
- saturates19g
- carbs107g
- sugars8g
- fibre9g
- protein29g
- salt2.1g
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Method
-
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.
Recipe from Good Food magazine, June 2016
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A star rating of 4 out of 5.2 ratings
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