Yeast Pasty Dough
Submitted by jenns
Yeast pastry dough made with whole wheat and white flour for turnovers and pasties. Olive oil enriched, soft and pliable, and makes 30 squares ready for salmon, meat, or vegetable fillings.
YIELD
30 servingsPREP
40 minCOOK
20 minREADY
2 hrsA sturdy, olive oil-enriched yeast dough designed specifically for turnovers and pasties. The mix of whole wheat and white flour gives it a nutty flavor with enough structure to hold a generous filling without falling apart.
The dough starts with a quick yeast bloom in warm water and sugar. Ten minutes of bubbling tells you the yeast is alive and ready. From there, olive oil, salt, and the flours get worked in until you have a soft, pliable dough that kneads easily.
After an hour of rising, the dough rolls out into a large rectangle and gets cut into squares. Fill them, fold, seal, and give them a final 10-minute rise before the egg wash and the oven. That second rise is what gives the pastry its light, bread-like texture instead of a dense, flat shell.
Pro Tips
- Water temperature matters. Too hot kills the yeast, too cool and it won’t activate. Aim for 105°F to 110°F (40°C to 43°C).
- Add white flour gradually. You may not need all of it. The dough should be soft and slightly tacky, not stiff.
- Trim excess pastry at the seams before baking. Thick edges of doubled dough stay doughy in the center.
- Seal the edges well with a fork or by pinching firmly. Steam from the filling will blow open weak seals.
Variations
- All white flour: Use all-purpose flour throughout for a lighter, more delicate pastry.
- Herb dough: Knead in chopped fresh rosemary or dill for a dough that’s already seasoned before the filling goes in.
Ingredients
Directions
Dissolve yeast and sugar in ½ cup of the warm water.
Let stand for 10 minutes until bubbly.
Then stir in remaining warm water ⅓ cup olive oil, salt and whole-wheat flour.
Mix well.
Stir in 2 cups white flour and as much of the rest as needed to make a soft dough.
Knead well.
Oil the sides of a large bowl with the remaining 2 tablespoons of olive oil.
Put the dough in the bowl and turn to coat with oil.
Let rise until doubled, 1 hour.
Punch dough down and let sit for 10 minutes.
Roll dough into 20 x 24-inch rectangle and cut into 4 x 4-inch squares.
Fill with the salmon-rice or other desired filling.
Fold over and seal.
Trim excess pastry and decorate top of turnover.
Let rise for 10 minutes.
Mix egg and milk (or cream or water) to make an egg wash and brush it on top of the turnover.
Bake in a 400℉ (200℃) oven for 20 to 25 minutes until golden.
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