Saturday, 26 April 2014

Yogurt Pastry

They say necessity is the mother of invention but I have to say that my baby boy invented this recipe. Well not quite but he certainly facilitated it. Imagine this if you will a sleepy mummy walking around the supermarket in a semi daze, reading her shopping list but not really taking it in. Then this same mummy gets home to discover she has forgotten the butter and pastry was planned. Coriander seed pastry to be exact. So she looks through the fridge and all she could find was natural yogurt so an idea was formed, have you guessed that the mummy is me.

you will need;

2 cups plain flour, plus extra for kneading and rolling
1tsp crushed coriander seeds
pinch salt2/4 cup natural yogurt

method;
  1. Mix the flour, salt and coriander seeds together in a bowl. 
  2. Make a well in the centre and add the natural yogurt.
  3. Tip the dough out onto a floured surface an knead into a soft dough until smooth. Add more flour as necessary.
  4. Chill the flour in the fridge before rolling.
So what are the benefits of using this recipe? It does not contain butter so is low fat and more importantly can satisfy the pastry cravings for those who suffer heartburn from buttery pastry. I also noticed that the pastry crisps up beautifully.

2 comments:

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    1. Just wondering about the amount of yogurt required: 2/4 of a cup? Should that be 1/2 or 2/3?? And I assume you're using an American cup, i.e. 240ml? Ta muchly :-) x  Apologies Zola I tried to reply on my phone but fat fingers removed the comment.

      You are right standard American or in my case Nigella cups were used xx

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