Lazy beef & caramelized onion pide

I love Turkish pide and Georgian hachapuri, but you really need time and patience to make the dough from scratch. This is a quicker, lighter version using puff pastry to satisfy my inner lazy girl, and perfect for sharing – but only if you’re in a sharing mood, of course.

Ingredients

Instructions

1. Preheat the oven to 180°C, Gas Mark 6.
2. Place a frying pan over a medium heat, drizzle in a little oil and fry the onions for
   25-30 minutes until very soft and caramelized, stirring occasionally to prevent browning too much.
3. Add the minced beef to the pan and break it up as finely as you can to avoid clumps. While it’s still uncooked, add the cumin seeds, cinnamon, chilli flakes, turmeric and tomato purée, and mix well into the meat, then continue cooking the meat until it is well browned. Add the red pepper and stir-fry until softened. Season generously with salt and pepper, then remove the pan from the heat and stir through the herbs and pine nuts. Set aside.
4. Cut each pastry sheet in half lengthways to make 4 long rectangles, then lay these on to baking trays. Divide the meat mixture between the pastry rectangles, leaving a generous border of pastry around the edges. Using your index finger and thumb, make small twists in the pastry edges to form slightly raised crimps. Taper either end of each pastry into a point to form a boat shape. Bake for about
   25-30 minutes, or until the pastry is a deep golden brown. Serve immediately.

Simply