Name: Smooth Dough for Savory Turnovers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 Servings
Ingredients: 500 g Flour Type 550; 1 tsp Salt; 2 tbsp Olive oil; 1 tbsp Vinegar; 250 ml Lukewarm water

Description

This dough for savory turnovers is an absolute must for anyone who likes to prepare börek or other filled pasta. I've been making it for a while and it always works! The secret lies in the olive oil and vinegar, which make the dough particularly smooth. It can be rolled out wonderfully thinly and is still tear-resistant. Perfect for a cozy weekend with friends or as a savory side dish for grilling. Try it out, you'll be thrilled!

Ingredients (5 ingredients)

500 g Flour Type 550

1 tsp Salt

2 tbsp Olive oil

1 tbsp Vinegar

250 ml Lukewarm water

Preparation (4 steps)

Mix flour and salt

Thermomix® Setting

10 sec/Speed 3

Add 500 g flour and 1 tsp salt to the mixing bowl and mix for 10 sec/speed 3.

Prepare dough

Thermomix® Setting

2 min/Kneading speed

Add 250 ml lukewarm water, 2 tbsp olive oil and 1 tbsp vinegar and knead for 2 min/kneading stage to a smooth dough.

120

Let the dough rest

Form the dough into a ball, place in a bowl, cover with a damp kitchen towel and let rest for about 30 minutes at room temperature.

Process dough

Divide the dough into 6–8 pieces and roll each into balls. Roll out the balls on a floured work surface as thinly as possible. Process the börek dough sheets directly or stack them between parchment paper (so that they do not stick together).

Finished cooking? Great! 🎉

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About this recipe

For me, this dough is more than just a recipe; it is a reminder of my grandmother, who was the master of savory turnovers. She showed me how to knead the perfect dough as a child, and although she always did it by hand, I have translated her wisdom into this Thermomix® recipe. The smell of freshly baked börek, filled with spinach and feta, is inextricably linked to her love and care. The secret of this dough lies in the simplicity of the ingredients and the interaction of their properties. The flour Type 550 ensures a good balance between elasticity and stability. It is not too strong, so the dough is easy to roll out, but not too weak, so it tears when filled. Salt is of course essential for the taste, but it also affects the gluten formation in the dough. The olive oil makes the dough smoother and gives it a light, Mediterranean note. Vinegar, often underestimated, is the real hero: it helps to relax the gluten strands, which makes the dough even more elastic and easier to roll out. The lukewarm water is important so that the ingredients combine well and the yeast (if used, see variations) can work optimally. The preparation in the Thermomix® is very simple, but a few tips can make the difference. Make sure that the water is really lukewarm, not hot. Water that is too hot can impair gluten formation. Let the Thermomix® do the kneading, but don't over-knead the dough. The specified time is a good guideline, but observe the dough. It should come away from the bowl and form a smooth, elastic ball. After kneading, the resting time is crucial. It allows the gluten to relax, which makes the dough even easier to roll out. Be sure to cover the dough with a damp cloth so that it does not dry out. This dough is incredibly versatile. For a vegetarian version, you can fill it with spinach and feta, potatoes and onions, or a mixture of different vegetables. For a vegan version, replace the feta with a vegan cheese alternative or use a filling of lentils, chickpeas or tofu. Experiment with different spices! Cumin, paprika, garlic or fresh herbs such as parsley and dill go perfectly with savory fillings. A pinch of chili flakes provides a pleasant spiciness. Serve the finished turnovers warm, preferably straight from the oven. They go perfectly with a fresh salad or a dip of yogurt and garlic. They are also a great side dish for grilling or as a snack on the go. The dough can be prepared well. You can prepare it the day before and store it in the refrigerator. Let it come to room temperature a little before processing. The rolled out dough sheets can be stacked between parchment paper and stored in the refrigerator. You can also freeze the filled turnovers. Let them thaw a little before baking. So you always have a delicious snack at hand.