I ended up adding the 100 mls yoghourt, the dough was still quite sticky after resting, but I gave it a quick knead on a well-floured mat, and it came together really well. I used half of the pastry for Chelsea's Egg and bacon pie, which turned out beautifully. It's a favourite, and I usually make it with the cream cheese pastry...this one seemed lighter.
I' d like to use the other half to make jam tarts using TM strawberry jam. Can anyone advise if I should blind bake them first, if so for how long, and what temp, or just fill with jam and bake...again, for how long and what temp? (Can you tell I haven't made jam tarts since I was little?
Interestingly, I don't remember my mum ever blind baking anything
)
Many thanks,
Sue
