Vic's Bowls Easter filled pastry carrots
2
Points®
Total time: 32 min • Prep: 20 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
99% fat-free, plain or natural yoghurt, unsweetened
½ cup(s), (120g)
99% fat-free, plain or natural yoghurt, unsweetened
2 tbs, extra
White self-raising flour
½ cup(s), (75g)
Dried herbs
1 tsp, mixed variety
Essence
1 ml, 1-2 drops orange food colouring
Boiled egg(s)
2 medium, hard boiled, mashed
Fresh chives
1 tbs, or parsley
Instructions
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.
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