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To prepare pastry: Place flours
and herbs in bowl.
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Rub in butter using fingertips.
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Add egg yolk, lemon juice,
seasoning and enough water to form a dough.
-
Wrap in plastic wrap.
-
Refrigerate for 30 minutes, take
out.
-
Knead on a lightly floured board
until smooth.
-
Roll pastry to 1/2 cm thickness.
-
Cut out with 8cm cutter.
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Place in patty pans, bake 10
minutes in a hot oven 200°C (400°F) until golden, cool.
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To prepare filling: Combine all
vegetables.
-
Stir in enough yoghurt to hold
filling together.
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Spoon into baked pastry shells.
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Chill thoroughly before serving.