How to recognise the result
The edges should be golden and crisp while the beef is fully cooked but still juicy.
Beef
Mini Turkish Pide
Prep Time / BBQ15m / 12m
BBQ Temp200°C
MethodIndirect
4
Golden mini pides with seasoned beef, crisp edges and sesame seeds.
These mini Turkish pides are exactly the kind of snack you want on a party board or game-day table: spiced beef, crisp pizza dough and that classic little boat shape. They are quick to make with ready-made pizza dough and work beautifully on the BBQ or in the oven.
11 reviews
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Nutritional Values
360Calories
22gProtein
18gFat
28gCarbs
* Estimated values per person
Why this recipe works
These mini Turkish pides combine seasoned ground beef with thin pizza dough and crisp edges. Indirect cooking at 200°C cooks the filling while the boat-shaped crust turns firm and golden.
Heat setup
Indirect cooking at 200°C controls browning and doneness.
Control point
The edges should be golden and crisp while the beef is fully cooked but still juicy.
Avoid this
Do not blend the filling too smooth or pile it on too thick, otherwise the base stays soft.
Party snack with proper flavor
Pide works brilliantly in snack size. Blending the filling briefly spreads the spices, vegetables and sambal through the beef, while the small dough boats bake golden and crisp over high heat.
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How will you prepare it?
Set up the BBQ straight away for indirect heat at about 200°C, so it is ready by the time the pides are shaped.
Add all filling ingredients to a blender or food processor and pulse briefly into a moist, spiced beef filling. Keep a little texture; do not turn it into a paste.
Cut the pizza dough into small rectangles. Spoon about 1 tablespoon of filling onto each piece, leaving a border.
Fold the long sides slightly upward and pinch the ends firmly to create small pide boats.
Brush the dough edges with beaten egg and sprinkle with sesame seeds.
Place the pides on a baking tray, pizza stone or BBQ-safe plate.
Bake for 10 to 12 minutes, until the dough is golden and crisp and the beef is fully cooked.
Serve warm as a BBQ snack, party bite or part of a larger mezze-style board.
11 reviews
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Tested in practice
Grillmaster notes for Mini Turkish Pide
Common mistake
Do not blend the filling too smooth or pile it on too thick, otherwise the base stays soft.
Serving suggestions
Serve warm with garlic yoghurt, lemon, salad or as part of a mezze board.
Prepare ahead
Shape the pides ahead and refrigerate covered. Brush with egg just before baking.
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Understand the technique
Knowledge behind this recipe
How much meat and food per person for a BBQ?
Calculate meat, fish, vegetarian food, snacks, bread and sides for small or large BBQ groups.
Read guideBaking puff pastry on the BBQBake puff pastry, mini Wellington and filled pastry snacks over indirect heat without a soggy base.
Read guideConverting BBQ recipes for oven or air fryerUnderstand indirect BBQ heat, ovens and air fryers and how to adjust timing, temperature and expectations.
Read guidePractical answers
Frequently asked questions about Mini Turkish Pide
Why does this recipe work?
These mini Turkish pides combine seasoned ground beef with thin pizza dough and crisp edges. Indirect cooking at 200°C cooks the filling while the boat-shaped crust turns firm and golden.
Can I make Mini Turkish Pide without a BBQ?
Yes. Alongside the BBQ method, the recipe includes clear variations for oven. Follow the temperature and steps listed for each method.
How long and at what temperature do you cook Mini Turkish Pide?
Allow about 27 minutes in total. The listed BBQ temperature is 200°C and the cooking method is Indirect. Always use the recipe steps to confirm doneness.
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