Patisserie Pide

(Pastahane Pidesi)

Dough:
7 gr or 8 gr instant yeast
1 tsp sugar
1/4 cup warm milk

2 cups of flour less 2-3 tbsp of flour, all purpose
1 tsp salt
1/4 cup warm milk
1 large egg
125 gr unsalted butter, at room temperature

Filling:
2/3 cup feta cheese, crumbled
1/2 cup dill or parsley, chopped
1 large tomato, sliced, cut in 2 each slice
1/2 cubanelle pepper, cut in long 8 pieces
1-2 mini pickles, cut in 8 slices, optional

Glaze:
1 egg yolk
1 tsp butter

Mix the yeast, sugar and 1/4 cup lukewarm milk in a small bowl. Stir well so the yeast dissolves. Let it rest for 15 minutes - it will become bubbly.

Sift 1 cup flour and salt in a large bowl. Add the bubbly yeast mixture, lukewarm milk, egg and butter. Gradually add the second cup of flour! The dough should be soft but not sticky. Place the dough on the floured counter and knead well for about 10 minutes until it becomes smooth. Cover and let it stand in a warm spot. After 1 hour the dough will double in size.

Dived the dough in 8 pieces. Give a rectangle shape each of them on the lightly floured counter. Place generously crumbled feta cheese and parsley at the middle. The dough will double its size after baking. Arrange tomato slice and pepper slice on it. First fold long sides to the middle. Then close the ends.

Place parchment paper on an oven tray and arrange the doughs on it. Brush the edges with egg yolk. Preheat the oven to 375 F (190 C) and bake for about 30 minutes. Spread some butter on the edges. Place in a large pot, cover to get softened. After 10 minutes serve it with Turkish Tea.

8 Patisserie Pide.