OK @Saregama - that filled flour tortilla hand-pie sounds like a winner to me for use of extra filling. I have a specialized pocket pie press kitchen tool for making/sealing hand pies that I’m sure will help with deciding the proper amount of stuffing and making sure of edge crimps.
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I have been using flour tortillas from the store pretty much this whole time 
Munchkin starts with dough.
Either way, they’re a quick and tasty meal. I add feta and something melty, which in my case is usually a bit of cheddar.
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oh dear. I put it in my cart and then moved it to “save for later” so I don’t forget and maybe I’ll be able to a kitchen cabinet purge in 2025 and have some space available. It’s so beautiful!
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I’ve been so happy since I tried this flour tortilla recipe. It was from a random comment online. I liked that everything was in grams even the water. I’ve made 3 batches and all have been perfect. Original comment used bacon fat, I use organic shortening. Very tender and easy to roll out.
261 grams flour, 6 grams salt, 52.5 grams fat, 130 grams boiling h20.
I dump it all in the mixer and let it knead well.
I wondered about the boiling water but it worked out.
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Boiling water is common in chinese doughs.
Those look professional! What was your yield with that amount of flour? They look about 8”?
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Yes about 8”, not sure how many, I think about 8 but maybe more. Some disappeared🤷♀️
They are very flexible.
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@ChristinaM Heres a pic of the same bread, baked for me by my aunt this morning (bec I asked for the recipe )
Looks exactly like yours, but her loaf pan is a shorter and taller one (old English style).
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Pecan tassies - these will be taking the place of pecan pie for one T-Day dessert; pumpkin pie will be the other. Blueberry pecan whole wheat muffin tops, because my husband sounded so sad when he mentioned his snack last night was “the last one in the freezer…”. And pecan applesauce cupcakes, a recipe I developed to handle the extra 1/2 C. tassie filling I always have when making just a double batch. When baking tassies for the Christmas gift boxes, I usually make 6x dough and 4-5x filling.
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Thank you! I think hers looks a bit fluffier with more air bubbles. I think next time I will try it without the whole wheat and let it rise a bit longer.
It’s pretty dense, not fluffy. I think it’s mostly the shape / size of the tin.
Also the salt needs to be doubled.
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Milk Street dark chocolate tart [really pie]. The chocolate wafers called for are no longer made, and I wasn’t sure about subbing Teddy Grahams for that black cocoa flavor. So I went with a pre-made chocolate cookie crumb crust (which was also cheaper by a long shot).
The filling was made with a 60% bar of Ghirardelli bittersweet chocolate and the ganache layer is 72% from TJ’s dark chips. I had a hard time getting the ganache smooth and had to remake it – it was grainy both times (broke the first), so the second go I added extra cream, which seemed to help. User error or a consequence of using chips or…?
I added pistachios because I’m me.
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Please a slice shot when you cut in — looks so good!
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Has anyone made Luisa Weiss’ pfeffernusse? I want to make another cookie from Classic German Baking but I want to pick a winner 
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Awesome!
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Blackberry, raspberry tart for two, apricot glaze and crushed pistachios for crunch.
Wishing all a HAPPY THANKSGIVING!
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This is just brilliance and I don’t know why I haven’t done this already.
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Well the proof will be in the pudding! Looking forward to seeing your results!
