Preheat your fan-forced oven to 220℃. Line 1 or 2 large baking trays with baking paper.
Divide the dough into 2-4 equal balls, depending on how big you want your pides. Dust your surface with flour.
Roll out each ball into a rough oval or boat shape, about ½ cm thick. Don’t worry about perfect edges. Put rolled out dough on to lined trays.
If using cheese, spoon it over the centre of each oval. Spoon the cooled mince into the centre of each oval, leaving a border around the edges.
Fold the long sides of the dough over the edges of the mince, leaving the top open and pinch and twist the ends to create that classic pide boat shape.
Brush the dough with beaten egg for a golden finish.
Bake for 15-20 min, or until the dough is golden and cooked through.
Garnish with pine nuts, chopped herbs and garlic sauce.
