yoghurt pastry pites with vegetable filling
1/2 bunch spring onion, chopped finely
2 red capsicums, chopped finely
4 mushrooms, chopped finely
1 cup Kalamata olives, pitted
1/2 cup feta cheese, crumbled
Veg oil (for sautéing )
METHOD FOR FILLING
Add 1 tablespoon oil, onion and spinach in saucepan on medium heat while stirring for 5 minutes.
Take saucepan off heat and add herbs, feta, egg, salt, pepper and combine.
Set filling aside while you prepare the pastry.
2 cups Farmer’s Union Greek style yoghurt
1 cup vegetable oil
2 eggs,1 for egg wash, whisked
650gms self -raising flour
1/3 cup self-raising flour, for dusting on bench & pastry
METHOD FOR PASTRY
Place yoghurt, oil, egg, pepper and salt into a bowl, mix well until combined.
Add the flour bit by bit, combining well every time you add it.
Repeat the process until all the flour is combined.
Preheat oven to 170°c
Lightly flour your work bench and roll out the pastry using a rolling pin, to desired thickness.
Spread over lightly oiled and floured baking tray and place mixture inside.
Fold over the edges and top pites folding sides together.
Egg wash the top and lightly score to desired piece size.
Place in oven for approximately 25 minutes, or until golden brown.
Remove from oven and allow to cool for 10 minutes.