Recipes from the heart, episode 11: Fancy spiral ‘boat’ pies
Ingredients
100mls yoghurt
100mls milk
50mls sunflower oil
1/2 teaspoon sugar
1/2teaspoon salt
1 large egg, lightly beaten
330-350 g plain flour
10g baking powder
50g butter, softened to room temperature
Filling Options
Feta, ricotta, goats cheese, cottage cheese, smooth ricotta (or a combination of cheeses), ricotta and sultanas, ricotta and cinnamon sugar, be as creative as you like. You will need approximately 150-200g of filling.
Method
1. Place the yoghurt, milk and oil into a large bowl and mix lightly with a whisk before adding the salt, sugar and lightly beaten egg. Add most of the flour and the baking powder, reserving some flour if needed. Kneed for a few minutes until dough comes together.
2. Divide the dough into 2 portions. Dust with flour. Roll into large rectangular pieces in shape.
3. Placed soft butter on top of first sheet then place second sheet on top and add the remaining butter. Then roll up from the short edge into a long log and cut on half and place in fridge on a floured tray for 30 minutes.
4. Only take out of the fridge the roll that you intend on working on immediately. Cut into 1 cm strips.
5. Create little boats by slowly and gently pressing and pulling up on the edges, try and feather the pastry out rather than squeeze it so you don’t lose the layered design. Fill with 1 teaspoon of the filling mixture and press edges to seal, flatten slightly and place on baking tray lined with baking paper.
6. Bake at 170degrees for 20-25mins or until crispy and golden.
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