Update my dinner status, I'm making this tonight.
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Servings: 16 Turnovers
Total Time (median): 0 : 45 Active Time: 0 : 20
US/Metric: [convert to metric]
Ingredients
- 1 tablespoon sugar
- 1/4 cup lukewarm water
- 1 tablespoon dry yeast
- 1/2 cup milk - warm
- 2 tablespoons butter - melted
- 1/2 teaspoon salt
- 1/8 teaspoon ground ginger
- 2 1/2 cups flour - up to 3 cups as needed
- 1 tablespoon olive oil
Preparation
Dissolve sugar in water, then sprinkle in yeast and stir. Allow to sit in warm place until yeast begins to foam.
Add c milk, butter, salt, and ginger to mixture. Stir. Begin adding flour until dough can be kneaded. Add additional milk if needed. Dough should not be sticky. Knead until elastic. Shape into ball. Brush the ball with olive oil and place in an oiled bowl. Cover with a dampened cloth, place in a warm spot, and allow to rise until double in bulk. About 30 minutes
Note: the dough can be frozen at this point. Defrost thoroughly before using as directed in savory pie recipes.
Notes - I used about cup milk and about 2 1/2 cups flour to get dough to correct consistency.
Makes about 16 pies.
Adapted from recipe by Habeeb Salloum
Each (8 inch round) crust contains an estimated:
Cals: 101, FatCals: 25, TotFat: 3g
SatFat: 1g, PolyFat: 0g, MonoFat: 2g
Chol: 5mg, Na: 93mg, K: 48mg
TotCarbs: 16g, Fiber: 1g, Sugars: 1g
NetCarbs: 15g, Protein: 3g
