Directions
- Prepare the flour mixture. On a clean surface or in a large bowl, combine the flour and salt. Make a well in the center for the wet ingredients.
- Add liquids. Pour the oil, brandy, and a small portion of warm water into the well. Gradually incorporate the flour from the edges of the well, mixing little by little.
- Adjust consistency. As the dough begins to form, continue adding water slowly until the dough is soft but not overly sticky. If it becomes too sticky, sprinkle a bit more flour. If it feels dry or hard, add a little more water.
- Knead the dough. Gently knead the mixture for about 5–7 minutes until it’s smooth, elastic, and uniform in texture. A pliable, slightly tacky dough is ideal.
- Rest the dough (optional). If desired, wrap part of the dough in plastic wrap and refrigerate to make fewer pastries or to work in batches. Resting helps relax the gluten and makes rolling easier.
- Roll out the dough. On a lightly floured surface, roll the dough as thin as possible using a rolling pin. The thinner the dough, the crispier the pastry after frying.
- Fill and shape. Add your chosen filling to the rolled dough. Fold over and seal the edges using a fork or the back of a knife to prevent leakage during frying.
- Fry the pastries. Heat oil in a pan over medium-high heat. Fry the pastries, turning occasionally, until golden brown and crisp. Use a slotted spoon to remove and drain them on absorbent paper.
- Serve warm. These pastries are best enjoyed fresh, while still hot and crisp, though they can be stored briefly at room temperature.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 15 large pastries
- Difficulty Level: Medium
Variations & Substitutions
- Sweet or Savory Fillings: Try sweet fillings like jam, chocolate, or apple, or savory options like cheese, minced meat, or spiced vegetables.
- Baking Option: For a lighter alternative, bake the pastries at 375°F (190°C) for 20–25 minutes until golden instead of frying.
- Flavor Enhancement: Add a pinch of sugar for sweet pastries or herbs like thyme or rosemary for savory ones.
Serving Suggestions
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