s are specifically created to be portable
crowd-pleasers. This recipe is just for the dough
; they can be filled with anything (about 3 tablespoons of filling), from cheese
s to tomato sauce
. My favorite is white cheese
, eaten plain, but these are good dipped in any kind of sauce as well. It is especially recommended for autumn
occasions, because it is hot and bread-based.
Stir together all ingredients except flour until yeast dissolves. Add 2 cups flour and beat until smooth. Gradually add remaining flour. Knead, adding flour if sticky. Let rise, covered with a damp towel, for one hour. Punch down. Preheat oven to 450ºF Divide dough into 8 parts. Roll each into 1/4-inch rounds about 5 inches across. Moisten around edges with water. Put 2-3 tablespoons filling in each, off center, to be folded over. Crimp with a fork and prick holes in the top. Bake for 15-20 minutes on ungreased sheet.
Yield: 8 servings
Source: Paraphrased from Dee Dee Stovel, Picnic
Use for: Lughnasadh, Mabon