Dumplings with minced meat filling (pide)

Ingredients for 6 servings:

• 1 cube of yeast
• 500 g flour
• 250 ml water, lukewarm
• 6 tbsp olive oil
• some salt and pepper
• 2 bell peppers of your choice
• 2 spring onions
• 500 g minced beef or pork or mixed
• 250 g feta cheese
• some paprika powder, hot or sweet
• some flat-leaf parsley
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

Crumble the yeast and dissolve in 250 ml of lukewarm water. Mix the flour, 4 tablespoons of olive oil, and salt. Add the yeast and knead. Cover and let rise in a warm place for about 45 minutes. Dice the bell peppers and slice the spring onions. Heat the remaining 2 tablespoons of olive oil in a pan. Season the minced meat with salt, pepper, and paprika and fry. Add the diced bell peppers and spring onions and fry for about 2 minutes. Preheat the oven to 200°C (top/bottom heat: 175°C). Roll out the dough on a floured surface into a rectangle approximately 35 x 45 cm. Halve lengthwise. Cut widthwise into 3 equal strips. Place the dough strips on a baking sheet lined with baking paper. Spread the minced meat in a rope down the middle of each strip. Fold up the long sides so that the dough tightly encloses the minced meat on the sides. Press the ends of the dough together firmly to form a “boat.” Cut or crumble the feta into small cubes and sprinkle it over the minced meat mixture. Bake in the preheated oven for about 20 minutes. After baking, finely slice the flat-leaf parsley, sprinkle it over the pastries, and serve. Serve with tzatziki sauce. This recipe makes 6 pastries, as shown in the photo. For a party, you can use the same ingredients to make several smaller pastries, which make great finger food.