Dough for turnover pies
6 servings
15 minutes
Dough for turnovers is the base for tender and crispy pastries that are perfect for both sweet and savory fillings. Its preparation requires patience and attention: first, the flour is scalded with a hot mixture of water, oil, and salt, making the dough elastic and pliable. Adding an egg gives it softness and structure. Turnovers fried in hot oil acquire an appetizing golden crust and a subtle creamy flavor. This dough is used to make small pastries that are ideal for festive gatherings, on-the-go snacks, or cozy family dinners. Traditionally, such pastries are known in various cuisines around the world, but in this recipe they take on a unique twist, allowing experimentation with fillings and flavors.
1
Pour 250 ml of water into a saucepan, add a pinch of salt, butter, and vegetable oil, and heat slowly until the butter melts. When the mixture is hot enough but not boiling, remove the pot from the heat, add flour, and stir well with a wooden spoon. Then mix in the egg and gather the dough into a ball. Place the ball on a floured table and continue kneading until it becomes soft and elastic, adding flour if necessary. Then roll the ball, cover the dough with a towel, and let it rest for 30 minutes. During this time, you can prepare the filling.
- Salt: to taste
- Butter: 25 g
- Vegetable oil: 300 ml
- Wheat flour: 300 g
- Chicken egg: 1 piece
2
Place the dough on a floured table and roll it out to a thickness of about 3 mm. Cut out circles with a glass, gather the scraps, roll them out again, and make a few more circles. On one half of the circle, place a heaping teaspoon of filling, pinch the edges well, and then shape the pastries into crescents.
- Wheat flour: 300 g
3
Heat oil in a deep skillet or pot to 180–190 degrees. Carefully spoon in the turnovers and fry for 6–8 minutes until golden brown. Place on paper towels. Sprinkle with salt and serve hot.
- Vegetable oil: 300 ml
- Salt: to taste