Yoghurt pastry

Yoghurt pastry

By
From
Meat
Makes
1 kg
Photographer
Dean Cambray

This soft, tender pastry is virtually foolproof and can be made with yoghurt or sour cream. Either way, it cooks to a lovely crisp and light crust, and makes a great base for pizzas.

Any off-cuts can be rolled together and refrigerated or frozen for future use.

Ingredients

Quantity Ingredient
600g plain flour
A pinch salt
1 egg, lightly beaten
500g yoghurt

Method

  1. Sift the flour and salt onto a work surface. Make a well in the flour and pour in the beaten egg. Use your fingers to gradually work in the flour. Add the yoghurt and mix with your hands until it’s all incorporated. Knead gently to form a smooth, very soft pastry.
  2. Divide the pastry into 2 portions, wrap them both in plastic wrap and refrigerate for at least 1 hour before using. When ready to use, roll the pastry out on a lightly floured work surface and line a tart tin or pie dish. Refrigerate again for at least 2 hours before using.
  3. The pastry will keep in the fridge for up to 4 days or in the freezer for up to 3 months.
Tags:
Meat
Adrian
Richardson
La
Luna
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again