Whole Wheat Turnover Pastry Dough

 
3 1/2 cups whole wheat flour
1/4 cup safflower oil
1/2 cup water
1/3 cup soy milk
3 T. maple syrup
1 1/2 t. salt
 

In a large bowl, place the flour and drizzle in the oil. Using your fingers, work the two together until it forms a crumbly mixture. In a small bowl, place the remaining ingredients, and whisk well to combine. Add the wet ingredients to the flour mixture, mix well, and with your hands form it into a ball of dough. Transfer the dough to a floured surface. Divide the dough in half. Roll out one half of the dough thinly, cut eighteen 5-inch circles, and set them aside. Gather up the scraps, add the scraps to the remaining half of dough, roll out the dough thinly, and cut eighteen 6-inch circles. Fill the 6-inch circles of dough with up to 1/3 cups of desired filling. Wet the edges of the circles of dough with water, place the 5-inch circles of dough on top of the filling, press down around the edges of the dough to seal, and then crimp the edges with a fork. Use a spatula to carefully transfer the filled turnovers to 2 non-stick cookie sheets and bake at 350 degrees for 15-20 minutes or until lightly browned. Serve the turnovers hot or cold. Allow them to cool completely on racks before wrapping them individually in aluminum foil to preserve freshness. They can also be frozen in airtight containers after baking for later use.

Yield: Dough for Eighteen 6-inch turnovers

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett