• 200 gm butter
  • 250 gm plain flour
  • 110 gm plain yoghurt
  • 1 tsp sugar
  • 1 egg yolk
  • A pinch of salt

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Dough Preparation.

Start with making your pastry in advance, then put it in the fridge to chill. This can be prepared a day ahead if preferred
  1. Put  the butter, plain flour, sugar, egg yolk and pinch of salt into the mixing bowl  and mix to a crumble.
  2. Add in yoghurt and mix to a dough.
  3. Dough will be very soft so need to keep it refrigerated for at least 30 mins.
The filling can be selected from here

Assembling and Baking the Puffs
  1. Take out the pastry from the fridge, and roll  into about 30gm size balls. Ideally on a marble table, roll out the pastry into a flat round sheet, taking care that it is not too thin. You can create circles of about 10.5 cm diameter.
  2. Add  the fillings and crimp the pastry edges with a fork or as described for fried curry Puffs.
  3. Before baking in the oven, brush with egg wash (lightly beaten egg plus 2 tsp water). Place them on a baking tray sprinkled lightly with flour. Bake in 170ºC (preheat oven), rotate the tray if you have a convection oven.
  4. At 20 minutes, take them out of the oven and brush a second or third coat of egg wash.
  5. Bake until the puffs are golden brown in colour. This may take 40 minutes or so but requires careful monitoring at the 30 minute mark and thereafter.
Other pastries, styles and fillings