I adapted the recipe I usually use, as it’s been very difficult to get hold of flour in the 🇬🇧 since lockdown - but very easy to get ready rolled puff pastry and shortcrust pastry (I actually found this easier to make - it’s also tastier and more savoury like for Ramadaan)
1.) Cut and shape the pastry into pide’s (boat shapes) - Bake in a preheated oven at 180degrees until golden brown - remove from oven and keep aside.2.) Heat the oil in a nonstick pot, add the onion, ginger, garlic and saute for a couple of minutes.3.) Add the mince making sure to break up any large chunks. Fry for a couple of minutes, then add the tomato paste/purée, chilli powder, paprika, arad (Turmeric), jeeru (cumin) and dhana powder and salt and a ¼ cup of boiled water.Fry until the water evaporates and the mince is completely cooked, then add the tomato ketchup and mix well. Remove from stove and leave to cool.4.) Lastly, fill the cooked mince into the baked pide shells - top with grated cheese, gherkins and peppers and bake again until cheese is melted.