Pastry Recipe
Ingredients
| Flour | 1 3⁄4 Cup (28 tbs), sifted | |
| Salt | 1 Teaspoon | |
| Butter | 3 Tablespoon, melted | |
| Yoghurt | 1⁄3 Cup (5.33 tbs) | |
| Fat | (for deep frying) |
Directions
Sift the flour and salt into a bowl; stir in the butter and yoghurt.
Knead gently until a dough is formed.
Cover with a bowl and let stand 30 minutes.
Roll out as thin as possible and cut into 4-inch squares.
Place a heaping teaspoon of the filling on each and fold over into triangles.
Seal the edges with cold water.
Heat the fat to 375° and fry a few at a time until browned.
Drain and keep hot while preparing the balance.
Knead gently until a dough is formed.
Cover with a bowl and let stand 30 minutes.
Roll out as thin as possible and cut into 4-inch squares.
Place a heaping teaspoon of the filling on each and fold over into triangles.
Seal the edges with cold water.
Heat the fat to 375° and fry a few at a time until browned.
Drain and keep hot while preparing the balance.
Chef
