Makes
8
Prep Time
30 minutes
Cooking Time
40 minutes
Ingredients
- 1 tablespoon olive oil, plus extra, for brushing
- 1 onion, chopped
- 500g beef mince
- 1 teaspoon each, cinnamon, ground cumin and ground coriander
- ½ teaspoon chilli flakes
- 400g jar Leggo's Passata with Garlic- Gourmet Tomato Puree
- 1kg store bought pizza dough
- Toasted pine nuts, fresh mint leaves and pomegranate arils, for serving
Leggo's Gourmet Rich Passata with Roasted Garlic 400g
Method
STEP 1Heat oil in a frypan over medium-high heat. Sauté onion until softened. Add mince and spices, cook stirring continuously for 10 minutes or until browned.
STEP 2
Add Leggo’s Gourmet Passata and bring to the boil. Reduce heat and simmer for 10 minutes or until sauce has thickened. Remove from the heat and cool slightly.
STEP 3
Meanwhile, divide dough into 8 portions. On a floured surface, roll each portion into a 10cm x 20cm oval, approximately ½ cm thick. Place on baking paper lined trays, spaced evenly apart.
STEP 4
Spoon mince down the centre of each dough oval, leaving a 1cm border around the edges. Brush pastry edges with water. Fold in sides of the pide, leaving mince filling exposed. Pinch ends together to seal. Brush pastry with extra oil.
STEP 5
Cook in batches in a preheated oven at 220°C for 10-15 minutes or until golden and bases are fully cooked. Serve topped with pine nuts, mint and pomegranate arils.
Tips
Use lean lamb mince instead of beef for a more authentic result.