'Flour' (250g), 1 2/3 cups
'Butter' (3 tablespoons) plus 1 tablespoon of 'Olive Oil'
Salt, to taste
Around 1/2 cup of warm water
'Filling': 1 1/2 kg of sliced mushrooms
3 tablespoons of melted 'Butter'
100g of 'Pastry Flour'
100g of 'All-Purpose Flour'
50g of 'Raisins'
3 tablespoons of melted 'Butter' for brushing pastry
30g of 'All-Purpose Flour' for dusting
'Flour' (250g), 1 2/3 cups
'Butter' (3 tablespoons) plus 1 tablespoon of 'Olive Oil'
Salt, to taste
Around 1/2 cup of warm water
'Filling': 1 1/2 kg of sliced mushrooms
3 tablespoons of melted 'Butter'
100g of 'Pastry Flour'
100g of 'All-Purpose Flour'
50g of 'Raisins'
3 tablespoons of melted 'Butter' for brushing pastry
30g of 'All-Purpose Flour' for dusting
To make the dough: place the flour on a clean surface or a cutting board
Make an indentation in the center
Mix in the warm water, olive oil, and salt
Gradually add the flour, mixing first with a spoon and then kneading quickly with your hands until the dough is smooth
Place the dough on a surface dusted with 'Pastry Flour'
Cover it with a heated plate or pan and let it rest for 30 minutes or more
Open a square cloth (tablecloth, approximately 1m x 1m), dust it with 'Pastry Flour'
Roll out the dough first with a rolling pin
Baste with olive oil and slowly open it with your hands until it becomes almost transparent (about the size of the tablecloth)
Cut off any thick edges
To make the filling: fry the pastry flour in melted butter
Dust 2/3 of the dough with the filling
Place the filling
Melted butter on the remaining third of the dough that was not covered
Start rolling from the side with the filling, using a tablecloth for assistance
Baste with melted butter
Bake at around 180°C for about 40 minutes and serve warm, dusting with sugar
Every 20 minutes.
