Air Fryer Pide Pockets with Ground Beef and Cheese

Ingredients

• 1 onion (small, finely diced)
• 1 red bell pepper (seeded and finely diced)
• 1 EL olive oil
• 300 g ground beef (for frying)
• 1 EL tomato paste
• 1 TL paprika (sweet)
• 0.5 TL ground cumin
• 0.5 TL salt
• 0.5 TL black pepper (ground)
• 100 g Kaşar cheese (grated; alternatively Gouda or mozzarella)
• 2 Rollen pizza dough (from the refrigerated section)
• 1 egg yolk (for brushing)
• 1 EL milk (to whisk with the egg yolk)
• 1 EL sesame seeds (for sprinkling)
• 150 g plain yogurt (for serving)
• 1 EL parsley (chopped; for the yogurt)

Steps

1. 1

   Peel the onion and finely dice it. Wash the bell pepper, remove the seeds and core, and cut it into small dice.

2. 2

   Heat the olive oil in a pan. Add the ground beef and fry it until crumbly and golden brown.

3. 3

   Add the onion and bell pepper to the beef and fry everything for another 4 minutes.

4. 4

   Stir in the tomato paste, paprika, and ground cumin. Season the filling with salt and black pepper.

5. 5

   Allow the filling to cool slightly. Then stir the grated cheese into the lukewarm beef mixture.

6. 6

   Unroll the pizza dough and cut each roll into four equal-sized rectangles. Spread the filling over one half of each piece of dough, leaving a narrow border around the edges. Do not use too much filling per pocket; two to three tablespoons are sufficient.

7. 7

   Fold the unfilled half of the dough over the filling. Press the edges together firmly first with your fingers and then with a fork.

8. 8

   Whisk together the egg yolk and milk. Brush the pockets with the mixture and sprinkle with sesame seeds.

9. 9

   Bake the pide pockets in the air fryer at 180 °C for 10–13 minutes, until golden brown. Place them in the basket with some space between them and the seam side down; depending on the size of the air fryer, bake them in two batches if necessary.

10. 10

    Stir the plain yogurt with the chopped parsley and serve the dip with the warm pide pockets.

Notes

Allow the filling to cool before topping the dough so that the dough does not become soft and can be sealed properly. Let most of the liquid evaporate in the pan. Ready-made pizza dough is specified; homemade yeast dough is also possible according to the source. The total cooking time is 40 minutes; the source does not provide separate preparation and cooking times.

Nutrition per serving

• Finger food
• Main course
• Snack
• Air fryer
• Savory
• With meat