While most perceive the turnover as French or American, in truth, the turnover is based on the Pasty, thus Whole Wheat Turnover Pastry Dough is actually British.
Whole Wheat Turnover Pastry Dough
The British, not the Americans or French, actually invented the turnover. This American adaptation creates a vegetarian version.
Author: Beverly Lynn Bennett
Recipe type: Dough
- 3 1/2 Cups whole-wheat flour
- 1/4 Cup safflower oil
- 1/2 Cup water
- 1/3 Cup soy milk
- 3 Tablespoons maple syrup
- 1 1/2 teaspoons 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 cup 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 to 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.
- This recipe yields dough for eighteen 6-inch turnovers.
Calories: 2087 Fat: 64g Sodium: 3237mg Fiber: 52g Protein: 60g Cholesterol: 0mg