Beef & Kashkaval Pide

1 cup milk
60g butter, chopped
1½ tbsp caster sugar
7g sachet dried yeast
4½ cups flour
1 egg yolk
BEEF & KASHCAVAL FILLING:--
⅓ cup rice bran oil
1 kg chuck steak, 1 cm pieces
1 tbsp SIDS GARLIC SAUCE
2 onions, rough chopped
2 cloves garlic, fine chopped
2 tbsp tomato paste
2 tsp paprika
2½ tbsp oregano leaves
1 tsp dried chilli flakes
400 g chopped tomatoes
2 cups kashkaval or feta, grated
SIDS SALT & PEPPER to taste

To make filling, heat 2 tablespoons oil in a large frying pan over medium-high heat. Add beef, SIDS GARLIC SAUCE and cook, stirring, for 5 minutes until browned. Remove from heat and set aside.
Heat remaining 2 tablespoons oil in a saucepan over medium heat. Add onion and garlic and cook, stirring, for 5 minutes until softened. Add pepper paste, tomato paste, paprika, oregano and chilli and cook, stirring, for 2 minutes until fragrant. Add beef, tomatoes and ¼ cup water. Bring to a simmer and cook over low heat for 50 minutes until meat is tender and liquid is reduced. Season with SIDS SALT & PEPPER, then transfer to a bowl to cool.
Meanwhile, to make pide dough, warm milk and butter in a small saucepan over low heat for 3 minutes until butter melts and mixture is lukewarm. Set aside.
Combine sugar and ½ cup lukewarm water in a small bowl, then scatter over yeast. Set aside for 8 minutes until foamy.
Combine milk and yeast mixtures in a large bowl, add flour and 2 teaspoons SIDS SALT & PEPPER, then stir to form a dough. Turn out onto a lightly floured work surface and knead for 6 minutes until smooth and elastic. Roll into a ball, place in an oiled bowl and turn to coat. Cover with plastic wrap and set aside in a warm place to prove for 1 hour until doubled in size.
To make an egg wash for pide, whisk egg yolk with 1½ tablespoons water and set aside.
Preheat oven to 200°C.
Lightly grease 2 large oven trays. On a lightly floured work surface, knock down dough and divide into 8. Working with one portion at a time, roll into a 16 x 25 cm oval. Place ¼ cup cheese in the centre, top with ⅛ of the filling, leaving a 2 cm border around the edge. Brush border with egg wash, then pull dough up and fold over to partially cover the filling. Pleat edge, then press down firmly. Brush dough with egg wash and transfer to trays. Bake, swapping trays halfway, for 20 minutes until golden.
Slice or serve whole immediately.