INGREDIENTS
- 350g Self-raising flour
- 250g Yoghurt
- 1 tsp Baking powder
- Salt
- Cheddar
- Chilli
- Coriander
- Old bay spice
- Crème fraiche
METHOD
- Mix the flour, baking powder and the yoghurt together with a good pinch of salt
- Knead the dough till it becomes smooth
- Allow to rest for about 20 minutes then roll into 90g balls
- Roll flat with a rolling pin and place into the centre some grated cheddar, chopped chilli and coriander
- Form into a ball again encasing the filling then roll flat again
- Rub with melted butter then pan-fry in a hot non-stick pan on both sides for about 3 minutes
- Serve with crème fraiche flavoured with Old Bay
