Mixed Pastries for Freezing

Mixed Pastries for Freezing

This is an all-purpose pastry dough for freezing, made with flour, water, milk, oil, sugar, salt, yeast, butter, and eggs, then filled with spinach, cheese, or muhammara. According to the chef, the ingredients are kneaded, the dough is divided, the pastries are shaped, partially baked at 250 degrees, then cooled and frozen overnight before being fully baked as needed. The video also adds, for shaping and garnish: vinegar to brush the tops, farikha flour/very fine semolina, nigella seeds, and sesame seeds.

This video shows a mixed batch of pastries prepared for freezing and later use.

Like make-ahead freezer pastries.

Freeze the pastries in a single layer before packing them together.

Ingredients

  • as desired Fillings as desired: spinach, cheese, or muhammara
  • 1 kg (7.5 cups) Flour
  • 1 cup (200 ml) Water
  • 1 cup (200 ml) Milk
  • 1 cup (200 ml) Oil
  • 2 tablespoons Sugar
  • 1/2 teaspoon Salt
  • 1.5 tablespoons Yeast
  • 1.5 tablespoons Butter
  • 2 Eggs
  • mentioned without an amount Vegetable oil
  • mentioned without an amount Farikha flour / very fine semolina
  • a little White vinegar or any available vinegar
  • mentioned without an amount Nigella seeds
  • mentioned without an amount Sesame seeds

Instructions

  1. In the mixing bowl, combine the water, milk, oil, sugar, yeast, and eggs, then leave the yeast to activate for 5 minutes.
  2. In the same mixing bowl, add the flour after the yeast has activated, then add the salt after the flour, not with the yeast.
  3. In the same mixing bowl, add the butter and knead the dough for 3 minutes, until it comes together.
  4. In the same mixing bowl, brush the bottom of the dough with a little oil, then cover the bowl and leave the dough to rest for 10 minutes.
  5. On a baking tray or work surface, scatter a layer of flour or brush with a little oil, depending on what is available, then divide the dough into pieces according to the desired size.
  6. On a lined or greased tray, roll out the small or large pieces of dough according to the desired filling.
  7. On the dough round laid out on the work surface, place the spinach, cheese, or muhammara filling, then close the dough in the shape suitable for the filling.
  8. On the baking tray, arrange the shaped pieces, then brush the tops with egg yolk mixed with a little white vinegar or any available vinegar.
  9. On the same baking tray, sprinkle some pieces with nigella seeds and sesame seeds according to the type.
  10. In an oven preheated to 250 degrees, bake the pastries on the lower rack first, until the bottoms turn golden.
  11. After the first bake in the oven, leave the pastries to cool completely on a suitable tray before freezing.
  12. On a suitable tray for freezing, lay kitchen plastic wrap underneath and over the pastries, then cover well to prevent air from getting in.
  13. After fully freezing, remove the pastries from the freezer, then leave them to partially defrost before the final bake.
  14. In an oven preheated to 250 degrees, move the pastries to the upper rack briefly, until browned and fully cooked.

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