Tiny Lunch Box Pies (Print Version)
# Ingredients:
→ Base
01 -
2 cups (300g) puffy flour with raising agents
02 -
1 cup (250g) thick strained Greek yoghurt
→ Garnishes
03 -
⅓ cup (90g) thick tomato sauce (reduced puree)
04 -
1 cup (125g) newly grated mozzarella
05 -
½ cup (80g) sliced pepperoni
# Instructions:
01 -
Heat your oven to 200°C (400°F) (180°C/350°F for fan ovens). Put some baking paper on a flat tray.
02 -
Dump the puffy flour and yoghurt in a big bowl. Stir with a wooden spoon till you see big chunks, then get your hands dirty and squeeze it all together for a minute or two until you've got nice soft dough.
03 -
Sprinkle some flour on your counter and roll the dough till it's about 1 cm (1/2 inch) thick. Grab a big mug or cookie shaper to cut circles. Smoosh leftover bits together and roll again till all dough is gone.
04 -
Put your dough circles on the papered tray. Smear a bit of tomato sauce on each one. Throw some grated cheese on top, then finish with pepperoni slices.
05 -
Stick them in the oven for 12–14 minutes, till the edges turn golden and cheese gets all melty. Let them cool a bit before you grab one.
# Notes:
01 -
You can mix regular flour with baking powder if you don't have puffy flour
02 -
Great to make ahead and pop in the freezer
03 -
Tasty whether they're hot or cold