/ Recipe: Lean dough for pasties

Recipe: Lean dough for pies

  • Water - 200 Grams
  • Dry fast-acting yeast - 7 Grams
  • Sunflower oil - 50 Grams
  • Wheat Flour - 450 Grams
  • Sugar - 35 Grams
  • Salt - 5 Grams

In warm water we brew dry yeast. After 10 minutes, add a third of the flour (about 150 grams) and a little sugar. Stir, cover with a towel and leave in a warm place for 2 hours. During this time, the dough will increase significantly in volume. We add vegetable oil, salt and sugar to it. Stirring. Add the remaining flour. Stir the dough with a shovel well. Then knead the dough with your hands. The dough should be soft, not too tight, stick a little to the hands. When the dough has the right consistency, we cover it with a towel again and leave it in a warm place for 1-2 hours, after which the pastry dough for pies can be used for the intended purpose.

Servings: 8

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