Ingredients for 6 pides :
For the dough :
500g flour
300ml water
20g Jean-Yves Bordier butter
1 sachet baking powder
1 pinch salt
2 pinches sugar
For toping :
leftover Maison Conquet leg of lamb confit
300g Terra Candido Scamorza or Jean-Yves Bordier Cheddar type cheese
4 tablespoons tomato coulis
1 bunch mint
1 handful pine nuts
10cl Kalios olive oil
1/2 clove garlic
100g fresh Terroir d’Avenir peas
Salt and freshly ground pepper
Recipe:
Start by preparing the dough.
Dilute the yeast in 2 tablespoons of water and leave to stand for 15/20 minutes.
Pour the flour into a large bowl and make a well. Pour in the yeast, sugar and butter. Pour the salt over the edge (it must not come into contact with the yeast during mixing).
Mix in the bowl, then knead by hand on a work surface with floured hands.
Cut the dough into 6 pieces and shape each into a ball. Leave to rest in a floured dish, covered with a tea towel, for 1 to 3 hours.
While the dough is rising, boil the peas.
Prepare the mint pesto.
Rinse mint and remove leaves. Place the mint leaves, pine nuts, grated garlic, salt and pepper in a chopper. Crush with a pestle, drizzling in the olive oil until smooth.
When the dough pieces have risen, preheat the oven without fan heat, thermostat 240°C.
Lightly knead the dough pieces, then roll them out lengthwise on baking parchment. Grate and arrange the cheese lengthwise, concentrating on the center. Roll up the edges to form a pide shape.
Place the pides at the bottom of the oven while the cheese melts. Remove from oven and set aside.
Shred remaining leg of lamb. Add tomato coulis and peas.
Spread this mixture over the pides, sprinkle with cheese and place on top of the oven until the pides are golden brown.
Serve with mint pesto and a few drops of lemon.
Any other recipe ideas? See our creations in the Culinary creations by Trait’Tendance section.
