Yeast Pasty Dough - water

Method

• Dissolve yeast and sugar in 1/2 cup of the warm water.
• Let stand for 10 minutes until bubbly.
• Then stir in remaining warm water 13 cup olive oil, salt and whole-wheat flour.
• Mix well.
• Stir in 2 cups white flour and as much of the rest as needed to make a soft dough.
• Knead well.
• Oil the sides of a large bowl with the remaining 2 tablespoons of olive oil.
• Put the dough in the bowl and turn to coat with oil.
• Let rise until doubled, 1 hour.
• Punch dough down and let sit for 10 minutes.
• Roll dough into 20 x 24-inch rectangle and cut into 4 x 4-inch squares.
• Fill with the salmon-rice or other desired filling.
• Fold over and seal.
• Trim excess pastry and decorate top of turnover.
• Let rise for 10 minutes.
• Mix egg and milk (or cream or water) to make an egg wash and brush it on top of the turnover.
• Bake in a 400F (200C) oven for 20 to 25 minutes until golden.