These pitta parcels are so versatile, you can literally add anything into them just by altering the fillings and the spices in the bread.
You could use a wide variety of fillings in these, however make sure your filling isn’t too “wet/saucy” otherwise you will have some burst seams and leakage, which is still fine, but just doesn’t look as pretty.
These are great for picnics, side dish, main meal or just a light lunch. Can also be enjoyed both hot or cold.
Some recommended items from our kitchen to make this dish…
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- Baking trays, we have separate ones for cake items and others for things like veg and meat etc so we have more than one set floating around in our house.
- Rolling pin, we use a stainless steel one as I make a lot of pastry and it can be put in the fridge to prevent pastry from getting so warm from warm hands and being handled so much. Best purchase I ever made for pastry.
**NOTE: just a quick note about the seasoning we use in this dish, we have used a spice kit available from SpiceNTice which have all the spices you need all included in one kit so we don’t need to rummage through the spice cupboard for lots of different ones. Their spice kits and rubs are all Slimming Club friendly (Slimming World, Weight Watchers, Calorie counting etc). For 10% off your order you can use our code HICKMAN10 at the checkout.
Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.
Also please make sure you credit us when sharing our recipes on social media. You can do this by directly linking back to the blog or tagging our social media pages.
Please note some posts contain affiliate links, you can find out what that means here.
Makes 8 – 10
For the filling (Make this ahead of time so it can cool down):-
- 250g 5% pork mince
- 250g 5% beef mince
- 1 onion, peeled and diced
- 1 stick celery, diced small
- 2 carrots, diced small
- 1 red bell pepper, deseeded and finely diced
- 2 teaspoons finely chopped ginger
- 1 tin chopped tomatoes
- 1 beef oxo cube
- 2 tablespoons tomato puree
- 100g frozen peas
- 1 SpiceNTice keema karai kit
For the pitta:-
- 250g strong white bread flour
- 50g strong wholemeal bread flour
- 7g sachet fast action dried yeast
- 1 teaspoon cooking salt
- 2 teaspoons cumin seeds
- 1 garlic clove, crushed
- 1 teaspoon nigella seeds (black onion seeds)
- 1 tablespoon fresh chopped coriander
- 2 teaspoons olive oil
- In a large saucepan fry sachet 1 of keema karai spices for a few minutes to infuse the pan and get them fragrant.
- Remove the cassia bark and add the onion, carrots, bell pepper, celery, ginger and 2 tablespoons cold water until the veg starts to soften.
- Add in the mince and break it up as it cooks until browned.
- Stir in the keema karai sachet 2, tin tomatoes, tomato puree, peas and the oxo cube and season to taste with salt and pepper.
- Cook on a low heat for 10 – 15 minutes or until the liquid has gone and veg soft. Allow to go completely cold.
- Make the dough by mixing the dry ingredients, garlic and coriander in a large mixing bowl.
- Make a well in the centre and add the oil and 200ml lukewarm water and mix to form a soft and slightly sticky dough.
- Turn the dough out onto a lightly floured work surface and knead until smooth and elastic (usually around 5 – 10 minutes).
- Place the dough into a lightly greased bowl (a couple of sprays of frylight will be enough) and cover with a damp tea towel.
- Leave the dough to rise in a warm place for 1 – 1½ hours until doubled in size.
- Turn the dough out and knock the dough back to release the air, cut into even sized pieces (I weigh the whole dough and then divide by how many I want to make to get an accurate amount). Keep the cut dough under the damp tea towel while you make the parcels to prevent them drying out.
- Take one piece of the dough and roll out about 3mm thick in a rough circular shape.
- Spoon some of the mince mixture into the centre and bring the sides up to meet in the middle making a triangle pinching the seams tight together to seal.
- Place on a baking tray lined with baking paper.
- Repeat until you have used all the dough, making sure you leave some space between them on the baking tray, you may need more than one tray. Any left over mince can be potted up for another day.
- Cover the parcels with another tea towel (a dry one will be fine) and leave in a warm place for 30 minutes.
- Pre heat the oven to 230°C fan.
- Bake in the oven for 10 – 15 minutes until golden brown. They should sound hollow when you tap the bottoms.
- These can be stored in an airtight container for up to 2 days, and are freezable. Simply reheat in the oven for 5 – 10 minutes or enjoy cold. If freezing make sure you defrost fully and reheat in the oven for 5 – 10 minutes.