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.
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|Serving Size: 1 Turnover (35g)|
|Recipe Makes: 16|
|Calories from Fat: 18 (16%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 4mg||1 %|
|Sodium 12.2mg||0 %|
|Potassium 53.4mg||1 %|
|Total Carbohydrate 20.9g||6 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 20g|
|Protein 3g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 114
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