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Sunday, 19 May 2019

Chicken and Artichoke Pide

Chicken & artichoke pide
This Turkish recipe is easier than you may think to make.  With the pide dough you make a boat shaped base which you can fill with a variety of fillings.  For this recipe I am using chicken and artichokes.

For the dough, you will need:-
  • 7g sachet of fast action yeast
  • 1 tsp caster sugar
  • 2 tsp salt
  • 2 tbs olive oil
  • 100 ml cold water
  • 300g 00 grade pasta flour

For the filling you will need:-
  • 2 cooked chicken breasts, shredded
  • Jar of artichoke hearts, drained
  • Handful of sliced black olives
  • 1 pepper thinly sliced
  • Turkish chilli flakes
  • 200g grated cheddar cheese
  • Small amount of melted butter
  • Rocket leaves

Put the yeast and sugar into a small bowl, add two tablespoons of warm water, stir and leave to one side.  Sift the flour into a large bowl and add the salt.  Make a well in the centre, pour in the olive oil and yeast mixture.  Combine the mixture with your hands, gradually pouring in the cold water.  Continue to mix until the dough sticks together, if needed add a couple more tablespoons of cold water.  Remove the dough from the bowl and knead on a floured surface for 5 or so minutes until the dough is stretchy.  Place the dough into an oiled bowl, cover with a tea towel and leave for 30 minutes until it has risen slightly.

Preheat your oven to 220 degrees.  Place in a pizza stone to heat or alternatively if you don't have a pizza stone, line a baking tray with baking paper.

Whilst there is enough dough to make 8 pide, this recipe will make 4, the remaining dough can be frozen or alternatively if making 8 increase the filling ingredients accordingly.

Cut the dough into 8 equal portions.  Using your hands, form 4 pieces into an oval shape.  Dust each side with flour and roll out into a long thin boat shape.  Prick the dough all over with a fork and place on the baking sheet or heated pizza stone.  Place you cheese, chicken, artichokes, pepper and olives onto each pide, leaving a small gap around the edge.  Fold the edges in on themselves and using a fork, crimp around the border.  Bake the pide boats for around 10 minutes until slightly golden.

Plate up, sprinkle over some Turkish chilli flakes and top with a small amount of rocket.  Brush the pastry with the melted butter and enjoy.  I drizzled over some rapeseed vinaigrette  and got stuck in!  

This is a light and tasty dish, you could have with a side salad for lunch or a light dinner.  We both really enjoyed this and can't wait to try something different with the remaining pide dough, watch this space!  What toppings would you try?


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