How long does it take to make Rolled Pastry?

Brush a filled pastry made from oil-and-water dough with egg, sprinkle with sesame seeds and bake at 190°C (375°F); small pastries are ready in about 20 minutes, and a large log needs longer.

2 hr 19 minTotal

36 minActive time

1 hr 44 minSetting

Step by Step

#	What to do	How long
1	In a bowl, mix the flour and salt	1 min
2	Add the oil and the water and Knead about 5 minutes	5 min
3	Cover and let the dough rest 30 minutes at room temperature	30 min
4	Heat the olive oil in a wide pan over medium heat	3 min
5	Add the onion and fry 5–8 minutes, stirring now and then	6 min
6	Raise the heat to medium-high and add the meat. Press it flat over the bottom and leave it for 2–3 minutes without stirring	2 min
7	Break it up with a wooden spoon and fry for 5–7 more minutes, stirring	6 min
8	Season with salt and black pepper	1 min
9	Remove from the heat and cool the filling completely, about half an hour	30 min
10	Preheat the oven to 180°C (355°F)	12 min
11	Lay the filling along the dough, close to the edge, and roll up into a tight log	1 min
12	Arrange on a baking sheet lined with parchment paper, spaced apart	1 min
13	Bake 40 minutes	40 min

How to Tell It's Done

until you get a smooth, soft dough that doesn't stick to your hands
until the onion is soft and translucent and starts to turn golden at the edges
until a brown crust forms
until no pink is left and the meat browns
until the dough is golden

Tips

If the dough sticks, add a tablespoon of flour; if it crumbles, a tablespoon of water. Good dough is as soft as an earlobe.
Oil-and-water dough needs no rising: the rest relaxes the gluten, so the dough rolls out thin without shrinking back.
Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
Brown ground beef in the pot without pressing it: leave it as one 'cake' for a few minutes until a brown crust forms, then break it into chunks. Deep browning = deep flavor.
Fill dough only with completely cooled filling: a hot filling softens the dough, makes it hard to seal and makes the pastry soggy inside.
Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.