1376. Rolled Meat Pies

For such a rudimentary dough, the crust on this hand pie was nothing short of phenomenal. It was flaky and crusty with just the right amount of give. The meat filling is just a suggestion; use whatever filling recipe you want; meat, chicken, cheese, vegetable...
So to get that amazing flaky crust, a tiny bit of technique is needed. A fir bit of oil is needed to spread the piece of dough into the thinnest possible rectangle you can using your fingers. The filling is then placed in a line on the long side and rolled up first like a snake, then like a snail, before being baked.

Ingredients: makes 12

For the dough:
3 cups flour
1 cup water
1/4 cup oil
1 tsp salt
extra oil, to spread

Filling:
your choice of meat, chicken, or cheese



Method:

If your filling needs pre-cooking (meat or chicken), make sure it is fully cooled before stuffing.
Best and easiest way is to put all the dough ingredients in the food processor and whizz for about 5 minutes until the dough ball is well-kneaded. Let the dough rest in an oiled bowl for 30 minutes.
Divide the dough into 12 equally-sized balls. Store the rest as you work with each ball one by one.
Put a generous amount of oil on a clean surface and begin to use your fingers to spread the dough into a thin large rectangle. Be slow so as to not tear the dough. Add more oil to make sure the dough never sticks. Place the filling in a line alone of the long sides of the rectangles. Roll the dough over the filling and form into a long snake. Roll the snake into a loose snail shell and place on the baking sheet while finishing the rest of the dough balls.
Press each snail lightly to flatten before baking in a preheated 400F oven for 12 minutes. Broil a minute or so to render a golden crust.
Serve warm or at room temperature with some tangy pomegranate molasses for dipping.

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