Photo of Vic's Bowls Easter filled pastry carrots by WW

Vic's Bowls Easter filled pastry carrots

SmartPoints® value per serving
Total Time
32 min
20 min
12 min
Recipe by our WW Ambassador Vic. Follow her on Instagram @vicsbowls. These impressive Easter carrots are made from a simple two-ingredient dough before being filled with an easy, creamy egg mixture.


99% fat-free plain yoghurt

½ cup(s), (120g)

99% fat-free plain yoghurt

2 tbs, extra

White self-raising flour

½ cup(s), (75g)

Dried herbs

1 tsp, mixed variety


1 ml, 1-2 drops orange food colouring

Boiled egg(s)

2 medium, hard boiled, mashed

Fresh chives

1 tbs, or parsley


  1. Preheat the oven to 180℃ fan-forced. Line a baking tray with baking paper. Cut four 10cm x 5cm pieces of foil and form into a cone shape as the mould.
  2. Combine flour and yoghurt in a large bowl. Mix until a dough forms. Turn dough onto a lightly floured surface and knead 2-3 times. Divide into 4 portions. Roll each piece into thin strips.
  3. Using 1 strip wrap around foil cone to create a carrot shape. Brush gently with food colouring and place on baking tray. Repeat to make 3 more cones and add to tray. Bake for 10-12 minutes or until golden. Gently remove moulds and cool completely on a wire rack.
  4. Combine mashed eggs, herbs and extra yoghurt in a small bowl. Spoon evenly into carrot moulds and top with a few sprigs of chives. Serve.