I have always liked this pastry. The inclusion of yoghurt makes a delightfully light dough that can be rolled very thin to make a feathery light wrapping for any number of ideas.

Ingredients

• 2 cups flour
• 1 teaspoon salt
• 125 grams butter
• 1 cup non-fat plain yoghurt

Filling

• 125 grams Brie or Camembert
• 125 grams blue cheese
• 36 green grapes

Method

1. Sift the flour and salt into a bowl. Rub in the butter until the mixture resembles fine crumbs.
2. Add the yoghurt and mix with a knife to make a soft dough.
3. Turn the dough out, bring together and knead lightly. Allow to rest for 30 minutes while making the filling.
4. Process both cheeses in a food processor until finely chopped and blended. If the grapes are large cut in half.
5. Roll the pastry out very thinly and cut into 36 even squares about 7cm square
6. Place a teaspoon of the cheese filing in the centre and a grape on top. Brush the edges with water and fold to form a triangle. Repeat with the remaining filling and pastry.
7. Shallow fry in moderately hot oil or clarified butter at 170 degrees Celsius for about 5 minutes, turning to gain an even browness. Drain on absorbent paper before serving (at this point the turnovers can be set aside and re-heated in a 190°C oven for 7-8 minutes to serve later). Serve warm.