Pastry Dough:
3 1/2 cups (3 1/2) all-purpose flour
2 eggs
2 teaspoons active dry yeast
1 package of onion soup mix
2 tablespoons vegetable oil
1/2 cup warm water
50g unsalted butter
Filling:
1 tablespoon olive oil
2 handfuls fresh spinach
100g cooked bacon, diced
1 medium onion, finely chopped
Salt to taste
2 egg yolks for brushing
100g grated cheddar cheese
Pastry Dough:
3 1/2 cups (3 1/2) all-purpose flour
2 eggs
2 teaspoons active dry yeast
1 package of onion soup mix
2 tablespoons vegetable oil
1/2 cup warm water
50g unsalted butter
Filling:
1 tablespoon olive oil
2 handfuls fresh spinach
100g cooked bacon, diced
1 medium onion, finely chopped
Salt to taste
2 egg yolks for brushing
100g grated cheddar cheese
1
Fry the onion and bacon in olive oil
Add the chopped spinach and cook until wilted, but not too much. Reserve
2
Make the pastry dough
Dissolve yeast in warm water in a bowl
3
Combine all ingredients and knead well
Let it rise to double its volume
4
Roll out the pastry dough into thin sheets
Cut into circles about 1/2 inch thick
5
Fill with wilted spinach mixture
Close the pies like little pouches, brush with egg yolk and sprinkle grated cheese
6
Bake in a preheated oven at 350°F until golden brown.
