Turkish · Dinner
Baked Ground Beef Pastry Boats (Low-Calorie)
Turkish-style boat-shaped pastry filled with seasoned lean ground beef, onion, bell pepper and tomato, baked open-faced until the edges crisp and the filling bubbles. This lightened version uses lean beef, thin dough and no cheese while maintaining the classic kiymali pide character.
$4
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
383Calories
30.8gProtein
10.1gFat
40.8gCarbs
4.7gSugar
2.9gFiber
568mgSodium
70mgChol
3.2gSat Fat
650mgPotassium
44mgCalcium
4.7mgIron
2.1mcgVitamin B12
38mgVitamin C
low-calorie
low-cholesterol
low-calorie
Instructions
1
Prep
Whisk dried yeast into warm water and let stand 5 minutes at room temperature until foamy.
2
Mix bread flour with salt, add yeast mixture and olive oil, then knead by hand 5 minutes until smooth and elastic.
3
Cover dough with a damp cloth and rest at room temperature 45 minutes until roughly doubled.
4
Heat nonstick skillet over medium heat. Add onion, bell pepper and minced garlic; cook 3 minutes until softened. Add ground beef, breaking it apart, and cook 5 minutes until no pink remains. Stir in tomato, tomato paste, paprika and black pepper; simmer 3 minutes until thickened.
5
Roll dough into an oval on floured surface, transfer to parchment-lined baking sheet, pinch and fold long edges upward to form boat shape.
6
Spoon beef filling evenly into boat, spreading to edges but leaving rim exposed.
7
Bake at 425F (220C) on middle rack for 15 minutes until crust is golden and filling bubbles.
8
Plate
Slide pastry boat onto plate, scatter with parsley and squeeze of lemon juice, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lean ground beef (90/10)
- 1 1/2 cup190g bread flour
- 1 tsp1 tsp dried yeast
- 1/2 cup120ml warm water
- 11 onion
- 11 red bell pepper
- 22 small tomato (140g)
- 2 tbsp2 tbsp tomato paste
- 2 clove2 clove garlic
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp parsley
- 2 tsp2 tsp lemon juice
