Reprinted with permission from Turkuaz Kitchen: Traditional and Modern Dough Recipes for Sweet and Savory Bakes by Betül Tunç. Copyright © 2024 by Betül Tunç. Photographs copyright © 2024 by Betül Tunç and Gentl and Hyers. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.

These hand pies are a customary treat in a Turkish tradition called Altin Günü, or Gold Day/Session, a gathering of neighborhood women and friends who each gift the hostess a small piece of gold. Essentially, it’s an afternoon tea party with delectable Turkish pastries and salads, including these hand pies. The dough includes eggs and yogurt for a delightful texture—crispy and flaky outside, buttery and fluffy inside.

Makes 12 to 14 hand pies

INGREDIENTS:

METHOD:

Make the dough: In a medium bowl, stir together the flour, sugar, salt, and baking powder until well combined. In another medium bowl, combine the butter, whole egg, egg white, oil, yogurt, and vinegar and whisk to combine. Slowly pour the flour mixture into the wet ingredients, using your hands to combine.

While the dough is still in the bowl, use your hands to perform the basic kneading technique (see page 22) and knead for 4 to 5 minutes, until it is elastic and no longer sticky. Add the fresh dill and continue to knead for 2 to 3 minutes, until fully incorporated. At this point, the dough should be soft and buttery. Cover with plastic wrap and let rest in the fridge for 2 to 3 hours.

Make the feta filling: In a medium bowl, use a fork to mash the feta into small crumbs. Add the dill, parsley, and green onion and use the fork to mix until well combined.

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

Place the dough on a lightly floured work surface. Roll the dough into a log and use a sharp knife or bench scraper to cut into 12 to 14 portions (50g each). Round each piece of dough into a smooth ball (see page 22). Use your hand to press a dough ball into a 3-inch flat disc. Add 1 heaping tablespoon of filling to the middle of the bottom half of the disc. Fold the dough over into a half-moon and press the edges together. Place the pie on the baking sheet. Repeat with each piece of dough, leaving two inches between each on the baking sheet. Brush the top of each hand pie with the egg wash. Using a fork, press the tines around the half- moon’s edge.

Bake until golden brown, 27 to 32 minutes.

Let cool for 20 to 30 minutes before serving.

NOTES:

Q: While this recipe calls for a mix of feta cheese and dill, you can swap the fillings to match your tastes.

Q: Store the fully cooled hand pies in an airtight storage bag in the fridge for 5 to 7 days or in the freezer for up to 3 months. If frozen, allow to thaw at room temperature before warming. Place in a cold oven and preheat to 350°F. Once the oven is preheated, the pies will be ready to serve, preferably with Turkish tea or coffee!

BASIC KNEADING TECHNIQUE

If your dough isn’t excessively soft or sticky, you can apply the basic kneading method post-mixing. This technique is often the most comprehensible and straightforward for beginner bakers. Here is the method:

1.            Start by combining the required dough ingredients using a bowl scraper or your hands, as explained in the first step of the Slap and Fold Method on page 21.

2.            Transfer the dough to a lightly floured work surface. Gently press the dough using the heel of your palm, pushing it away from you, then draw it back toward yourself using the inner surface of your fingers, folding it over itself. Periodically rotate the dough about 45 degrees and repeat this kneading process for 5 to 10 minutes, depending on the specific recipe instructions. Remember to refrain from using excessive flour during this process. As you knead the dough, the gluten network starts to develop, and the stickiness of the dough will naturally diminish over time. This technique not only ensures your dough is well- kneaded but also keeps the dough’s consistency intact, preventing it from becoming overly dense due to the addition of extra flour.

3.            Once the kneading process is completed, it’s essential to verify that the dough has rested sufficiently before shaping it for baking. This is where the Poke Test comes into play (see below).

THE POKE TEST

To determine if the dough is ready for shaping or baking, lightly press a floured finger into the dough and observe the reaction. If the indentation fills up slowly, the dough is ready; if it springs back quickly, the dough requires more resting time.

ROUNDING DOUGH

After kneading, rounding dough into a ball is important in allowing for a nice, smooth surface as well as creating necessary tension on the outside of the dough so it expands evenly during the rising process.

For a large single portion of dough:

1.            Place your hands on either side of the dough with the edges of your palms against the surface.

2.            Holding your left hand as a guide, use your right hand to push the outer edges of the dough lightly underneath while turning slightly.

3.            Continue this motion until the dough is a smooth ball with a nice round top.

4.            Carefully lift the ball onto your left hand, maintaining the round shape, and place in the bowl with the open edge down.

For smaller portions (such as for rolls or buns):

1.            Pinch the edges of the portion of dough together to make a rough ball with a tucked underside.

2.            With the pinched side of the dough in the palm of your hand, place the dough ball on the work surface and shape the fingers of your other hand into a cage. Roll the dough on the work surface into a smooth ball.

NOTE

Q: Remember, practice makes perfect. The more you use these techniques, the better your results will be. With the right amount of patience, precision, and love for the art of baking, you’ll master the yeast dough techniques in no time.