Soft Yeast-Free Vegetable and Cheese Pastries
707kcal
Ingredients
- ½ cup Vegetable Oil
- ½ cup Plain Yogurt
- 1 Egg White (reserve the yolk for the top)
- 1 tbsp Baking Powder
- 1 tsp Salt
- 1 medium Red Bell Pepper (finely diced)
- 1 medium Carrot (finely grated)
- 1 cup Fresh Dill (finely chopped)
- 3 cups All-purpose Flour
- 4 oz String Cheese or Mozzarella (for stuffing)
Equipment
- Large Mixing Bowl: For kneading the dough by hand.
- Box Grater: To finely shred the carrot.
- Baking Sheet: Lined with parchment paper for a non-stick finish.
- Pastry Brush: To apply the egg yolk wash for a golden shine.
Method
- Finely dice the red bell pepper and chop the fresh dill. Grate the carrot using a fine grater.
- In a large bowl, whisk together the vegetable oil, yogurt, and egg white until smooth.
- Add the prepared peppers, carrots, and dill into the liquid mixture.
- Gradually add the flour, salt, and baking powder. Knead until a soft, non-sticky dough forms.
- Take a piece of dough, flatten it, place a piece of cheese in the center, and roll into a ball.
- Place on a baking tray and brush the tops with the reserved egg yolk.
- Bake in a preheated oven at 180°C (350°F) for 20-25 minutes until golden brown.
Nutrition
Calories707kcalCarbohydrates78gProtein21gFat35gSaturated Fat8gPolyunsaturated Fat16gMonounsaturated Fat6gTrans Fat0.2gCholesterol18mgSodium670mgPotassium365mgFiber4gSugar3gVitamin A4393IUVitamin C49mgCalcium272mgIron6mg
Notes
To get that professional "patisserie" look, sprinkle some nigella seeds (or) sesame seeds on top of the egg wash before baking. Also, make sure your oven is fully preheated to 180°C (350°F) before the tray goes in to ensure an even rise!