Mini Turkish Beef Baked Pitas
with Caramelised Onions & Fetta Cheese
- Milk
- Gluten
- Pine Nut
- May contain traces of allergens
- Traces of Tree Nuts
- Milk
- Peanuts
- Sesame
- Soy
- Almond
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Walnut
- Hazelnut
Easy summertime pitas are just the thing to get the whole family involved in cooking and ready to gobble down a tasty treat! We love the combination of sweet caramelised onion, pine nuts and Middle Eastern spiced beef, but the beauty of these pitas is that you can make them your own according to your favourite bits.
Ingredients
2 unit
red onion
1 punnet
cherry tomatoes
1 unit
cucumber
1 clove
garlic
1 block
fetta cheese
(Contains: Milk)
1 bunch
parsley
1 unit
long red chilli
1 packet
beef mince
2 sachet
Middle Eastern spice blend
1 tub
Tomato Chutney
(May be present: Tree Nuts)
1 packet
mini pita pockets
(Contains: Gluten)
1 packet
pine nuts
(Contains: Pine Nut May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut)
Not included in your delivery
olive oil
1 tbs
water
3 tsp
brown sugar
½ tsp
salt
2 tbs
balsamic vinegar
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Finely slice the red onion. Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the onion and cook for 5-6 minutes, stirring regularly, until softened. Add the balsamic vinegar (for the onion), water (check ingredients list for the amount) and brown sugar and mix well. Cook for a further 3-5 minutes, or until sticky. Remove the pan from the heat and set aside.
While the onions are caramelising, cut the cherry tomatoes in half. Cut the cucumber into half-moons. Peel and crush the garlic. Crumble the fetta. Finely chop the parsley leaves. Finely slice the long red chilli (if using).
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the garlic and cook for 1 minute, or until fragrant. Add the beef mince and cook, breaking up with a wooden spoon, for 4-5 minutes, or until browned. Add the Middle Eastern spice blend, salt (use suggested amount) and a pinch of pepper and cook for a further 1-2 minutes, or until the liquid has evaporated. Remove the pan from the heat.
Arrange the mini pita pockets across two oven trays lined with baking paper. Spread a layer of the tomato chutney over the base of each pita and top with 1/4 cup of the beef mince, caramelised onions, pine nuts and fetta. Drizzle with olive oil and place in the oven to bake for 5-6 minutes, or until golden and crisp. TIP: Get the kids to help assemble their own pitas!
In a medium bowl, toss the cherry tomatoes, cucumber and parsley with 2 tsp of balsamic vinegar and 1 tbs of olive oil. Season to taste with a pinch of salt and pepper. TIP: Dress the salad just before serving to avoid soggy leaves.
Cut the mini Turkish beef baked pitas into wedges and divide between plates. Scatter a little salad over the pitas and garnish with the long red chilli (if using). TIP: Some like it hot but if you don’t, just hold back on the chilli. Serve the remaining salad on the side.
