Whole wheat pastry dough

Mix the flour with the salt, pepper and yeast on one side and the oil, milk and beaten egg on the other (weigh the milk and oil equally, either using ml. or gr. but using the same measure).

We put everything together, mix and knead for 5 minutes. I used a mixer with the rods to make bread. Then I have given it a few turns with my hands, until I saw that everything was well mixed and I have put the dough in the bowl covered with a cloth and let it rest for 30 minutes.

If we see that it is too sticky and it is impossible to handle, we add 50gr. Of flour more. It should be slightly sticky but very easy to handle.

Spread the dough on two baking papers and a rolling pin and make the portions. Fill them (in the case of the photo, they are filled with the vegan filling that I have uploaded in the previous publication).

You will see that the dough is super elastic and you will be able to close the patties perfectly. Brush with beaten egg and a little milk and bake in a preheated oven at 180° for 20-30 minutes until golden brown.

They are quite filling so I recommend baking a few and keep some dough in the fridge to make little by little (the dough lasts about 2 days in cold), you can also freeze it. If you have leftovers, they may be harder the next day. With that amount I have left 12.