Ingredients
serves 12 medium pides

500 gr all purpose flour
225 ml milk, warm
80 ml water, warm
1 tsp granulated sugar
3 tbsp vegetable oil
1,5 tsp salt
42 gr fresh yeast
1 egg, beaten

for the meat filling:

1 onion, cut in small pieces
1 tbsp vegetable oil
350 gr ground beef
salt
ground black pepper
spices (red pepper powder, turmeric, saffron)
half tbsp tomao paste
grated cheese 
pine nuts

for the cheese filling:

50 gr Feta cheese, crumbled



Instructions





1. For the dough: In a medium bowl, combine the warm milk, warm water, sugar and yeast. (You can also use 1 sachet dry yeast) Add the salt, vegetable oil and flou. Knead until a elastic dough begins to form. Add more flour if you think the dough is to sticky. Oil a medium bowl and place the dough into the greased bowl. Cover and rise for 60 to 90 minutes.

2. For the meat filling: Heat 1 tbsp oil in a skillet. Fry onion, add meat and cook till nearly done. Add spices, salt and tomato paste. Cook for another 2-3 minutes. Set aside.

3. Preheat your oven to 220 C - 430 F and line 2 baking trays with parchment paper.

4. On a lightly floured surface, Roll dough into walnut size balls. Flatten the balls with your hands in a oval shape. Keep a half tbsp of the filling onto the center of each oval. Grated cheese and nuts on top and join the ends to make a boat shape. Repeat for the remaing mixture and feta cheese. Place on perpared sheet. Brush egg wash on top of each pide. Bake until golden brown for about 20 to 25 minutes.