Servings: 10

Basic Pastry dough Basic Pastry dough
 
4 tsp margarine, regular 5 Points 4 tsp margarine, regular 5 Points
30g Chobani Greek Yoghurt, Plain, 0.5% 0 Points 30g Chobani Greek Yoghurt, Plain, 0.5% 0 Points
60g white plain flour 6 Points 60g white plain flour 6 Points
 
Instructions Instructions
Mix together, and roll into a ball, wrap in cling wrap and refrigerate for 1 hour. Mix together, and roll into a ball, wrap in cling wrap and refrigerate for 1 hour.
Roll out thinly between 2 pieces of baking paper, and cut into at least 10 so that the points stay at 1 even if you eat more than 2. Roll out thinly between 2 pieces of baking paper, and cut into at least 10 so that the points stay at 1 even if you eat more than 2.
I rolled it out, cut circles and put in patty tins, baked in my oven 15 mins at 190dc. I rolled it out, cut circles and put in patty tins, baked in my oven 15 mins at 190dc.
 
Version 2 – this pastry was more cakey using the SR flour. Version 2 - this pastry was more cakey using the SR flour.
 
4 tsp margarine, regular 5 Points 4 tsp margarine, regular 5 Points
½ approximately of 1 beaten egg ½ approximately of 1 beaten egg
60g white self-raising flour 6 Points 60g white self-raising flour 6 Points
 
Took a bit longer in the refrigerator to stiffen. Took a bit longer in the refrigerator to stiffen.
With this mixture I thought I would try making it into balls, pressing a thumb into the middle and filling with some fruit mix. Baked in a little bench oven 180dc 12 minutes. With this mixture I thought I would try making it into balls, pressing a thumb into the middle and filling with some fruit mix. Baked in a little bench oven 180dc 12 minutes.
 
Because it was thicker the pastry rose up and they looked like balls. Still very tasty but not a ‘Tart’. So will roll out like above version next time. Because it was thicker the pastry rose up and they looked like balls. Still very tasty but not a ‘Tart’. So will roll out like above version next time.
 
I would make some more but seriously my hips and points won’t allow it. If I was to make more I would go with Version 2 as the SR flour made the pastry rise a bit more. Maybe ½ of each flour I would make some more but seriously my hips and points won’t allow it. If I was to make more I would go with Version 2 as the SR flour made the pastry rise a bit more. Maybe ½ of each flour