Finally a recipe for pasty with tahini. I made a dough with 500 g flour and got two big or four medium size pasties with tahini. It is amazing how little yeast you need, and still it is rising. I skipped a few rising procedures and still got a fluffy pasty with a delicious crust. Yummy! Enjoy it! Afiyet olsun!
500 g flour
1 tsp dried yeast
1 tsp sugar
1/2 tsp salt
about 350 ml lukewarm water
For the filling:
about 160-200 ml tahini
2 tbsp tahini
4 tbsp neutral sunflower oil
1 egg yolk
neutral sunflower oil for the working space
- In a large bowl mix yeast, sugar and 150 ml lukewarm water and set aside for 5 minutes. Sieve flour into the bowl. Add salt and as much lukewarm water as needed to get a good soft dough. Knead well about 5 minutes. It schould not stick to the bowl or your fingers. Cover and set aside to rise for 30-45 minutes.
- Pour oil onto the working place. Divide dough into two or four portions. Now try to get the dough as thin as possible pulling the edges with your fingers like a strudel pasty. Then pour a portion of sesame paste onto it and spread evenly up to the edges. If you like it sweet, you can sprinkle with sugar to taste. Roll the dough beginning from one of the edges into a very large cigar. Set aside and continue with the other dough portions.
- When all portions are filled and rolled into a cigar. Take the first one and roll between your hands and the working place as thin as possible. You will get very long and thin rolls like a rope. Now roll this to circles like a snail and set aside to rest. Continue with the remaining dough cigars.
- Preheat the oven to 220-230ºC. In a bowl mix tahini, sunflower oil and egg yolk. If needed add sunflower oil until you get a brushable mix.
- At last press the dough snails with your hands as flat as possible into the baking tray and brush with the tahini-egg yolk. Continue with the other dough snails until all are done and brushed. Set aside to rise for 30 minutes. Bake until golden brown for about 10-15 minutes.
- Serve warm with tea. Enjoy it! Afiyet olsun!