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Betty Bossi Koch-Center
How it's done
Heat the oil in a non-stick frying pan. Brown the mince in batches for approx. 5 mins., remove from the pan. Sauté the onion and garlic in the same pan, add the pepper and cook briefly. Return the mince to the pan. Add the tomato puree, paprika and water, bring to the boil. Reduce the heat, cover and simmer for approx. 10 mins., season with salt. Leave the filling to cool, mix in the herbs.
Halve the dough and cut the edges off each half to create an oval shape. Transfer to a baking tray lined with baking paper. Spread the filling over the two pieces of dough, fold in the edges, press down gently.
Approx. 25 mins. in the centre of an oven preheated to 200°C. Garnish the pide with parsley.
|Tip:||Brush the offcuts of dough with a little oil and sprinkle with fleur de sel, bake alongside the pide and enjoy with an aperitif.|
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