Ready in 45 minutes
Use this dough in making nearly any type of small savory pies or turnovers.
Tip: Another recipe with the exact-same name "Basic Dough for Savory Pies (Ajeenat al-Fatayar)" ranks higher.
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
We often make this and freeze some to have on hand when we get an urge to bake meat pies.