WHOLE WHEAT YEASTED OLIVE OIL PASTRY
This recipe accompanies the "Cabbage Pirozhki" recipe I found online and also posted here at JaP, but you can use it for any hand pie. Note, that traditional Russian piroshki dough usually uses milk and/or sour cream instead of water, only white flour, & butter instead of olive oil. I tried to use the Pinch app, but it didn't...
Provided by Maureen Martin
Categories Savory Pies
Time 2h20m
Number Of Ingredients 8
Steps:
- 1. Original recipe intro: by MARTHA ROSE SHULMAN, published June 22, 2009. "Vegetable pies aren't difficult to make, but they take a while from start to finish. Mix the dough first. While it's rising, make the filling. Baking will take time: the pies require 50 to 60 minutes. They're not quick dinner-after-work dishes, but impressive, healthful meals to make on weekends, when you've come home from the farmers' market with a basketful of produce. "Yeasted crusts are more rustic than French-style short crusts. They're also easier to manipulate - they don't crack and tear. Remember to roll this out thinly so that it doesn't become too bready."
- 2. Dissolve the yeast in the water, add the sugar, and allow to sit until the mixture is creamy, about five minutes. Beat in the egg and the olive oil. Combine the flours and salt, and stir into the yeast mixture. You can use a bowl and wooden spoon for this, or a mixer - combine the ingredients using the paddle. Work the dough until it comes together in a coherent mass, adding flour as necessary. Turn out onto a lightly floured surface, and knead gently for a few minutes, adding flour as necessary, just until the dough is smooth - do not overwork it. Shape into a ball. Place in a lightly oiled bowl, cover the dough tightly with plastic wrap, and allow to rise in a draft-free spot until doubled in size, about one hour.
- 3. Turn the dough out onto a lightly floured surface, gently knead a couple of times, and cut into two equal pieces (or as directed in each of this week's recipes). Shape each piece into a ball without kneading it. Cover the dough loosely with plastic wrap, and let rest for five minutes. Then roll out into thin rounds, as directed in each recipe, and line pans. If not using right away, freeze the dough to prevent it from rising and becoming too bready. The dough can be transferred directly from the freezer to the oven.
- 4. Advance preparation: You can make the dough a day ahead and refrigerate. Once rolled out, the dough will keep for a month in the freezer if it's well wrapped.
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Sartaj Abbasi Sartaj Abbasi
[email protected]This is the best olive oil pastry recipe I've ever tried. The dough is so easy to work with, and the finished pastry is always perfect.
Ivan Eddi
[email protected]I'm so glad I found this recipe! I've been looking for a good olive oil pastry recipe for a long time, and this one is perfect.
Denobile Family
[email protected]This recipe is a great way to impress your guests. The pastry is beautiful and delicious, and it's sure to be a hit.
Sushil Adhikari
[email protected]I love the briny flavor that the olives add to this pastry. It's a great way to add a little something extra to your favorite recipes.
Abdur Rhman
[email protected]This was my first time making olive oil pastry, and it was easier than I thought! The pastry was flaky and delicious, and I will definitely be making it again.
Leseho Fortunate
[email protected]I've made this recipe several times, and it's always turned out perfectly. It's a great recipe for beginners, and it's also a delicious and versatile pastry.
Mooosa Jutt
[email protected]This recipe is a great way to use up leftover olives. I always have a jar of olives in my fridge, and this is a delicious way to use them up.
Phyll Reid
[email protected]I'm not a big fan of olives, but I loved this pastry! The olive flavor was subtle and didn't overpower the other flavors.
Sadhin Kumar
[email protected]This is the best olive oil pastry recipe I've ever tried. The dough is so easy to work with, and the finished pastry is always perfect.
Ka Value
[email protected]I made this recipe for a party, and it was a huge success! Everyone loved the flaky pastry and the briny flavor of the olives.
Adeleke Peace
[email protected]This recipe is a keeper! The pastry is flaky and flavorful, and the olives add a delicious briny flavor. I highly recommend it.
Jalitha Bhanuka
[email protected]I love this recipe! The pastry is so versatile, and I've used it to make everything from savory tarts to sweet pastries. It's always a hit with my guests.
Bishesta Chaulagain
[email protected]This was my first time making olive oil pastry, and it was surprisingly easy! The pastry was light and flaky, and the olives added a nice touch of flavor.
Sana Sara
[email protected]I've made this recipe several times now, and it always turns out perfectly. The dough is easy to work with, and the finished pastry is always delicious.
laiba G G GG
[email protected]This recipe was a hit with my family! The pastry was flaky and flavorful, and the olives added a delicious briny flavor. I will definitely be making this again.