Finally a pastry that I’m really happy with. Natural yogurt, where would I be without you…
Pastry
200gms butter
2 cups plain flour (300gms)
110gms natural yogurt
1 tsp vinegar
In a food processor pulse flour and butter until resembles bread crumbs. Tip out into a bowl and add yogurt and vinegar. Mix through and then knead until a smooth consistency and then pop into the fridge for awhile. Take out and roll to the thickness you want. With a ramekin that’s been turned up side down and wrapped with baking paper, drop it over the top and squish it in a bit. Then into the oven at about 180C until golden. (I used a spatula about half way through the cooking to flatten the top (which will be the bottom) you don’t have to do this though.
When they are cooked, just flip it gently out and fill with your favourite pie flavours.
Chunky Chicken Macadamia
In a pot add
a good slurp or two of olive oil
4 cloves of diced garlic
chopped up chicken breast or thighs
cook them up until the chicken is cooked through
add two chopped zucchini
a lemon rind strip
a good grind of black pepper
2 tps stock powder
a little water
1 tps dried oregano
and lastly 3 heaped teaspoons of plain flour
cook it all until it thickens a little and smells lemony chickeny.
Pop spoons of the mixture in to the pie shells and add some toasted macadamias or whatever other nut you may have locally.
cityhippyfarmgirl 
Brydie, they look gorgeous. Perfect built in bowl – would be great for so many things!
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They are handy little bowls. I’ve used them for lots of different dishes 🙂
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I’d forgotten about these, so incredibly useful, they look terrific too Brydie. Love the sound of this pastry & chicken & macadamia ….., mmmmmmmmmmmm 🙂
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Looks good, I’m too lazy to make my own pastry, always ready made from the supermarket 😦
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If ever you are tempted, this is the laziest way I have found to do the pastry. Really easy.
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Genius – yoghurt in pastry. Your pie shells are perfect. I am looking forward to trying this recipe soon. I am putting it to the top of my “To-Try” recipe pile.
🙂 Mandy
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Let me know how you go if you make it Mandy.
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These look fabulous. I will certainly need go give the pastry shells a go. They look amazing. I love yoghurt in dough. Yum
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Like using mascarpone as icing for cakes, I don’t think I would go back to making yogurt-less pastry now. Super duper easy!
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My my my, what fabulous translucent pastry – does it have a name? I must show this to B, he is a pastry fanatic!
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“Finally” I think would be a fitting name 🙂
I’m not sure… is it shortcrust with those ratios?
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I’ve seen sour cream pastry that seems to work well but am so much more likely to have yoghurt on hand than sour cream so I must give this a whirl – and your pastry cases look so gorgeous
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Thanks Johanna. I think it works much the same way as the sourcream?
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Joanna is right! It’s so fine!! I usually put yoghurt in my baking, but never tried it for pastry! And the macadamias are such a delicious treat to find when you crack the shell!! Perfect Autumn fare!
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Yep, the maccadamias give the whole thing a bit of texture.
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I agree with everyone- that is beautiful pastry!
I’ve used vinegar and sour cream, but never yogurt in pastry.
I’m going to give it a try – thanks, Brydie!
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I still get confused with what vinegar actually does to the pastry, but whether I’ve made it with yogurt or just water the vinegar seems to give a better consistency. Maybe the vinegar doesn’t need to be there if the acid from the yogurt is already there? I don’t know…. I’m nervous to change the recipe after waiting for so long to find the ‘right’ one though!
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These look great and so translucent that I could almost pretend they are healthy. Does the bottom (the top) boof up when they are cooking – I always have to weight pastry when blind baking to stop that happening.
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They do boof a little. Half way through the cooking I just use a spatula or a flipper to pat it down a little so they will come out flat. If I don’t the bowls just rock a little.
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*drools like Homer Simpson*
Your posts always make me hungry. Especially when I look at them in the mid-afternoon.
Perhaps I need to try this recipe because it looks divine 🙂
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Oh, this is pure poetry. Gorgeous. I love your photographies.
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my stomach just started growling. seriously.
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I’ve had this one bookmarked to come back and read properly. Now I need to stop salivating and think about making it!! I don’t own a food-processor – any suggestions? Rubbing the butter in etc?
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Gina!!! You are back 🙂
Yep, just rub that butter into the flour until it resembles bread crumbs. Should be fine. If you have cold hands, and don’t melt the butter even better.
Hang on, I’m popping over….
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