Whole Wheat Yeasted Olive Oil Pastry

1
Maureen Martin

By
@WoodsyGirl

This recipe accompanies the "Cabbage Pirozhki" recipe I found online and also posted here at JaP, but you can use it for any hand pie. Note, that traditional Russian piroshki dough usually uses milk and/or sour cream instead of water, only white flour, & butter instead of olive oil.

I tried to use the Pinch app, but it didn't work so I have transcribed the recipe here. URL to the original pastry recipe is nytimes.com/...22recipehealth.html

URL to the original piroshki recipe is nytimes.com/...cabbage-pirozhki.html

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
Makes enough for one 10- or 11-inch double-crusted torte or galette, or two 10-inch tarts.
Prep:
1 Hr 30 Min
Cook:
50 Min
Method:
Bake

Ingredients

  • 2 tsp
    active dry yeast
  • 1/2 c
    lukewarm water
  • 1/4 tsp
    sugar
  • 1 large
    egg, at room temperature, beaten
  • 1/4 c
    olive oil
  • 1 c
    whole wheat flour
  • 1 c
    unbleached flour (more as needed)
  • 3/4 tsp
    salt

How to Make Whole Wheat Yeasted Olive Oil Pastry

Step-by-Step

  1. Original recipe intro: by MARTHA ROSE SHULMAN, published June 22, 2009. "Vegetable pies aren't difficult to make, but they take a while from start to finish. Mix the dough first. While it’s rising, make the filling. Baking will take time: the pies require 50 to 60 minutes. They're not quick dinner-after-work dishes, but impressive, healthful meals to make on weekends, when you’ve come home from the farmers’ market with a basketful of produce.

    "Yeasted crusts are more rustic than French-style short crusts. They're also easier to manipulate — they don't crack and tear. Remember to roll this out thinly so that it doesn't become too bready."
  2. Dissolve the yeast in the water, add the sugar, and allow to sit until the mixture is creamy, about five minutes. Beat in the egg and the olive oil. Combine the flours and salt, and stir into the yeast mixture. You can use a bowl and wooden spoon for this, or a mixer — combine the ingredients using the paddle. Work the dough until it comes together in a coherent mass, adding flour as necessary. Turn out onto a lightly floured surface, and knead gently for a few minutes, adding flour as necessary, just until the dough is smooth — do not overwork it. Shape into a ball. Place in a lightly oiled bowl, cover the dough tightly with plastic wrap, and allow to rise in a draft-free spot until doubled in size, about one hour.
  3. Turn the dough out onto a lightly floured surface, gently knead a couple of times, and cut into two equal pieces (or as directed in each of this week’s recipes). Shape each piece into a ball without kneading it. Cover the dough loosely with plastic wrap, and let rest for five minutes. Then roll out into thin rounds, as directed in each recipe, and line pans. If not using right away, freeze the dough to prevent it from rising and becoming too bready. The dough can be transferred directly from the freezer to the oven.
  4. Advance preparation: You can make the dough a day ahead and refrigerate. Once rolled out, the dough will keep for a month in the freezer if it’s well wrapped.

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