Don't miss another issue…      Subscribe

Yeast Pasty Dough

 

51

Yield

30

servings

Prep

40

min

Cook

20

min

Ready

2

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Sugar-Free, Low Sodium
 

Ingredients

1 ½ cups water
warm
1 tablespoon yeast, active dry
½ teaspoon sugar
cup olive oil
plus 2 tablespoons
1 ½ teaspoons salt
2 cups whole-wheat flour
2 ½ cups all-purpose flour
1 each eggs
beaten
1 tablespoon milk
or cream or water

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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 35g (1.2 oz)
Amount per Serving
Calories 8929% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 121mg 5%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 5g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2020 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed