for 4 person

Filling

1 tbsp	oil, for frying
400 g	vegan mince
1	onion, finely chopped
1	garlic clove, finely chopped
1	red pepper, cut into cubes
1 tbsp	tomato puree
1 tsp	paprika
1 dl	water
1 tsp	salt
½ bunch	flat-leaf parsley, finely chopped
½ bunch	peppermint, finely chopped

Pide

1	pizza dough, rolled into a rectangle (approx. 25 x 38 cm)

To bake

2 sprig

flat-leaf parsley, torn into pieces

How it's done

Filling

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.

Pide

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.

To bake

Approx. 25 mins. in the centre of an oven preheated to 200°C. Garnish the pide with parsley.

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