Tantilisingly Turkish Chicken & Artichoke Pide

14 August 2019
Community, Food and Drink, Recipe

Tantilisingly Turkish 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 tasty chicken and artichokes.

INGREDIENTS:
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:
Two cooked Chicken Breasts, shredded
Jar of Artichoke Hearts, drained
Handful of sliced Black Olives
One Pepper thinly sliced
Turkish Chilli Flakes
200g grated Cheddar Cheese
Small amount of melted Butter
Rocket Leaves

METHOD:

Place 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 five 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.
Preheat your oven to 220 degrees. Place on a pizza stone to heat or alternatively if you do not have a pizza stone, line a baking tray with baking paper.
Cut the dough into eight equal portions. Using your hands, form four 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 your 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. Whilst there is enough dough to make eight pide, this recipe will make four, the remaining dough can be frozen or alternatively if making eight increase the filling ingredients accordingly.
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!

Mark says: “This is a light and tasty dish, you could have with a side salad for lunch or a light dinner. Really enjoyed this and can’t wait to try something different with the remaining pide dough, watch this space!
What toppings would you try?”