Ingredients
- 600g flour
- A pinch of salt
- 1 egg
- 500g yoghurt
Method
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. Knead gently to form a pastry.
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 refrigerate again for at least 2 hours before using. The pastry will keep in the fridge for upto 4 days or in the freezer for up to 3 months
Exchanges per Serving
31 starch
