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INGREDIENTS

1/3 c Plus 2 tablespoons olive oil
1 tb Active dry yeast
2 c Whole wheat flour
1/2 ts Sugar
2 1/2 c White flour
1 1/2 ts Salt
1 tb Milk (or cream or water)
1 1/2 c Warm water
1 Egg ; beaten

Servings

INSTRUCTIONS

I love little meat pies of any description. In the case of samosas, they dont even have to have meat in em. Heres a series of seven recipes from all over the world for "turnovers". Dissolve yeast and sugar in 1/2 cup of the warm water. Let stand for 10 minutes until bubbly. Then stir in remaining warm water 1/3 cup olive oil, salt and whole-wheat flour. Mix well. Stir in 2 cups white flour and as much of the rest as needed to make a soft dough. Knead well. Oil the sides of a large bowl with the remaining 2 tablespoons of olive oil. Put the dough in the bowl and turn to coat with oil. Let rise until doubled, 1 hour. Punch dough down and let sit for 10 minutes. Roll dough into 20 x 24-inch rectangle and cut into 4 x 4-inch squares. Fill with the salmon-rice or other desired filling. Fold over and seal. Trim excess pastry and decorate top of turnover. Let rise for 10 minutes. Mix egg and milk (or cream or water) to make an egg wash and brush it on top of the turnover. Bake in a 400F oven for 20 to 25 minutes until golden. Makes 30 pasties. From the San Francisco Chronicle, 8/10/88. Posted by Stephen Ceideberg; November 11 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

NOTES

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Yeast Pasty Dough

1/3 c Plus 2 tablespoons olive oil 
1 tb Active dry yeast 
2 c Whole wheat flour 
1/2 ts Sugar 
2 1/2 c White flour 
1 1/2 ts Salt 
1 tb Milk (or cream or water) 
1 1/2 c Warm water 
1  Egg beaten

I love little meat pies of any description.  In the case of samosas,  they dont even have to have meat in em.  Heres a series of seven  recipes from all over the world for "turnovers".    Dissolve yeast and sugar in 1/2 cup of the warm water.  Let stand for  10 minutes until bubbly.  Then stir in remaining warm water 1/3 cup  olive oil, salt and whole-wheat flour.  Mix well.    Stir in 2 cups white flour and as much of the rest as needed to make  a soft dough.  Knead well.  Oil the sides of a large bowl with the  remaining 2 tablespoons of olive oil.  Put the dough in the bowl and  turn to coat with oil.  Let rise until doubled, 1 hour.  Punch dough  down and let sit for 10 minutes.    Roll dough into 20 x 24-inch rectangle and cut into 4 x 4-inch  squares. Fill with the salmon-rice or other desired filling.  Fold  over and seal. Trim excess pastry and decorate top of turnover.  Let  rise for 10 minutes. Mix egg and milk (or cream or water) to make an  egg wash and brush it on top of the turnover.  Bake in a 400F oven  for 20 to 25 minutes until golden.    Makes 30 pasties.    From the San Francisco Chronicle, 8/10/88.    Posted by Stephen Ceideberg; November 11 1992.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition

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Serving Size: 1 Serving (25g)
Recipe Makes: 30 Servings

Calories: 74
Calories from Fat: 5 (7%)

Amt Per Serving		% DV

	Total Fat 0.5g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.1g
Cholesterol 7mg		2 %
Sodium 4.5mg		0 %
Potassium 104.5mg		3 %
Total Carbohydrate 14.5g		4 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 12.6g
Protein 3.4g		5 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 74

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