Turkish Pide

1. Cook Edgell Plant Based Mince following packet directions. Remove from pan.

2. Sauté tomato, capsicum, onion, garlic and spices until softened. Stir in cooked plant based mince and leave to cool slightly.

3. Divide dough into 10 small balls, roll each into ovals approximately ½ cm thick and place on a lined perforated tray. Spoon 100g of mince mixture down the center of each dough. Fold pastry edges over leaving most of the filling exposed and seal by twisting pastry ends.

4. Brush with egg wash and bake in a commercial fan forced oven at 200°C for 7 minutes. Serve topped with labneh and mint.