Tuesday, April 23, 2013
I can’t get enough of this crispy pizza-like “pancake” with savoury filling of minced beef, silverbeet and feta cheese. It is simply delicious. I used marinated feta cheese for added flavour. Any type of feta cheese will just be as good. And if silverbeet is not available, replace it with spinach instead.
(Adapted from Taste)
For the pastry dough
250ml warm water
415 grams plain flour (more flour may be required, see instructions below.)
7 grams dried yeast
1 teaspoon caster sugar
1 1/2 teaspoons salt
1 tablespoon olive oil
For the filling
1 small brown onion, diced
2 garlic cloves, crushed
400 grams lean beef mince
300 grams silverbeet (or spinach)
1 tablespoon olive oil
100 grams feta, crumbled
You will also need olive oil and lemon.
Combine warm water, yeast and sugar in a jug. Whisk to dissolve yeast. Stand in a warm place for 10 minutes or until frothy. (Note: You can skip this step if you are using instant dried yeast. Instead, mix the instant dried yeast and sugar together with the dry ingredients.)
In the bowl of your stand mixer with the dough hook, combine flour and salt. Add yeast mixture and olive oil. Mix at low speed until the dough sticks to the hook and pulls away from the sides of the bowl, about 10 minutes. You should get a very pliable elastic tacky dough that is not overly sticky. (Note: If the dough does not pull away from the sides of the bowl after 10 minutes, the dough is too sticky. Add 1/4 cup of flour, and continue to beat for 5 minutes.)
Place dough in a lightly greased bowl. Cover bowl with cling wrap and stand in a warm place until dough doubles in size, about 30 minutes to 1 hour.
Meanwhile, heat 1 tablespoon oil in a frying pan over medium-high heat. Add onion and garlic to pan. Cook, stirring, until onion has softened. Add mince. Cook, stirring until browned. Add silverbeet. Cook, stirring, until silverbeet has wilted and mince is cooked. Remove from heat and set aside to cool.
Divide dough into 4 equal portions. Lightly flour work bench and rolling pin. Roll 1 piece into a rectangle shape (roughly 32cm x 20cm), or as thin as possible. Place a quarter of the filling over one half of rectangle and crumble feta over filling. Fold dough over to enclose filling. Press edges together to seal. Repeat with remaining dough and filling.
Heat a frying pan over low to medium heat. Brush one side of gozleme with oil. Cook until base is golden. Brush uncooked side using remaining oil. Turn over. Cook until golden and crisp. Transfer to a board. Cut each gozleme into slices. Serve with lemon wedges.