Basic Dough for Savory Pies (Ajeenat al-Fatayar)

Ready in 45 minutes
1 review(s) averaging 4. 100% would make again

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Use this dough in making nearly any type of small savory pies or turnovers.


Ingredients

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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

Original recipe makes 16

Turnovers  

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

Notes

We often make this and freeze some to have on hand when we get an urge to bake meat pies.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 114 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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We often make this and freeze some to have on hand when we get an urge to bake meat pies. [I posted this recipe.]
promfh 8 years ago
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