May 23th, 2025
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I’m sharing one simple pastry recipe today with two delicious ways to use it—one savoury, one sweet. Make a single batch or double it and enjoy both! This easy yoghurt pastry comes together quickly (especially if you have a food processor) and bakes up beautifully flaky. I’ve shared it before, and I’ll happily share it again.
The fillings are equally tempting: creamy leek and bacon for a savoury tart you’ll want to make on repeat, and juicy blueberries with a hint of cinnamon for a sweet hand pie. Scroll down for links to more tart and quiche recipes, including another sweet tart option. Roll up your sleeves and get creative in the kitchen this weekend—homemade pastry is simpler than you might think.
The homemade pastry uses wheat flour, though I often use spelt flour with great results. If you’re looking for a gluten-free option, ready-made GF pastry can be found in the freezer section at some supermarkets, or you can seek out gluten-free pastry recipes online.
More Homemade Pie & Tart Recipes on Homegrown Kitchen
- Leek, Pumpkin & Feta Galette– A rustic galette that brings together sweet roasted pumpkin, tender leeks, and tangy feta in a buttery pastry. This simple yet satisfying dish makes a beautiful centrepiece for a weekend lunch or light dinner.
- Fig & Hazelnut Frangipane Tart + Sourdough Pastry – You can use any ripe fruit for this tart – figs are coming to the end of the season. The fruit is nestled into a soft hazelnut frangipane filling and baked in a crisp pastry shell. I also add some sourdough starter to the pastry for extra flavour.
- Greens & Riccota Quiche – Although previously shared as a spring recipe, any greens will work – silberbeet, spinach, broccoli, etc. Using a simple pastry that is pressed into the dish rather than rolled. A nourishing dish to enjoy warm or cold, perfect for picnics or light suppers.
- Apple & Peach Turnovers with Sour Cream Pastry – These golden turnovers are filled with a gently spiced mix of apple and peach, wrapped in a tender sour cream pastry that bakes to flaky perfection. Simple to make and even better shared warm from the oven.
Leek & Bacon Tarts with Flaky Yoghurt Pastry
This homemade yoghurt pastry results in a tender, flaky crust. Not quite as airy as butter-layered puff pastry, but light and crisp for a handmade version. The yoghurt brings natural lactic acid, which helps to soften the flour’s starches, giving the pastry a tender crumb. If you want to skip making the pastry, a packet of store-bought frozen puff pastry can be used—just roll it to the dimensions in the recipe. Look for pastry made with butter; my favourite is Paneton, available from some supermarkets and specialty food stores.
Ingredients
Yoghurt Pastry
- 2 cups (300g) plain flour (can use a mix of white and wholemeal flours)
- Generous pinch of salt
- 150 g cold butter, cut into 1cm cubes
- 4 –5 tbsp plain yoghurt
- Small egg, beaten for brushing
- Sesame seeds for sprinkling
Leek & Bacon Filling
- 1 tbsp butter
- 5 –6 bacon rashers (about 200g), sliced
- 1 large leek (about 1kg), thinly sliced
- 1 rounded tbsp flour
- ½ cup (125ml) milk
- ½ cup (50g) grated cheese
- Cracked pepper
Instructions
- Make the yoghurt pastry. Place the flour and salt into a food processor (or mixing bowl), then add the cubed butter. Pulse the processor for 10–20 seconds (or rub with your fingers if making by hand) until the butter is cut into the flour—some larger chunks are fine. Add 4 tablespoons of yoghurt and pulse/mix again briefly until the dough holds together when pressed between your fingers. The dough will look crumbly at this stage, but if it's too dry to press together, add 1–3 teaspoons more yoghurt, pulsing briefly until it comes together.
- Tip the dough onto the bench and press into a cohesive ball—don’t over-handle, it will soften as it rests. Shape into a disk and place in a covered container. Rest in the fridge for at least 30 minutes, or overnight if making ahead.
- Make the filling. Melt the butter in a large frying pan over moderate heat. Add the bacon and cook for 3–4 minutes to soften. Add the leek and cook for a further 8–10 minutes until tender. Stir through the flour, then pour in the milk while mixing as it thickens. Cook for 3–4 minutes, then fold through the grated cheese and remove from the heat. Season with cracked pepper to taste. Tip into a bowl to cool.
- When ready to make the pastries, preheat the oven to 200ºC (fan 180ºC). Line a baking tray with baking paper. Remove the dough from the fridge 5–10 minutes before rolling to soften slightly.
- On a lightly floured bench, roll out the pastry into a large rectangle about 30 cm wide by 45 cm long and 3 mm thick. Use a pastry cutter or butter knife to cut into 6 squares—each about 15 cm wide.
- Divide the leek mixture evenly between the squares, spooning it onto one half of each square. Fold over the other half of the pastry to encase the filling and create rectangular pies. Press to seal, using a fork to crimp the edges.
- Place the pastries onto the prepared tray. Make small cuts in the top of each pie to release steam. Brush with the beaten egg and sprinkle with sesame seeds. Bake for about 20 minutes, until the pastries are golden on the top and bottom. Serve hot or warm with a crisp green salad.
Blueberry Hand Pies
I like the term ‘hand pies’ because that’s exactly what these are—pies you can hold in your hands, or if you prefer, serve in a bowl with yoghurt or ice cream. Blueberries thicken once cooked, but I still add a little cornflour to prevent the juices from running too much during baking. I use the same yoghurt pastry (see previous recipe) for both sweet and savoury pies. I generally don’t add sugar to the dough, as the sweet berry filling and sprinkling of sugar on top are enough. If you like a little extra sweetness, add 1–2 tablespoons of sugar to the dough along with the flour.
Ingredients
- 1 quantity of yoghurt pastry (see previous recipe) or about 500g store-bought puff pastry
- 2 cups (300g) frozen blueberries
- 2 tbsp sugar, plus extra for sprinkling
- 1 tbsp lemon juice
- ½ tsp cinnamon
- 1 tsp cornflour
- 1 egg, beaten for brushing
Instructions
- Make the pastry – see previous recipe – and rest it in the fridge for at least 30 minutes.
- Make the blueberry filling. Place the berries in a saucepan with the sugar, lemon juice, and cinnamon. Cover and bring to a simmer. Cook for 8–10 minutes until the blueberries soften. Sprinkle over the cornflour and stir over the heat for a few minutes until thickened. Tip into a bowl to cool. The berries can be prepared ahead and chilled.
- When ready to assemble the pastries, preheat the oven to 200C (fan 180C). Line a baking tray with baking paper.
- On a lightly floured bench, roll out the pastry into a large rectangle about 25 cm wide by 50 cm long and 3 mm thick. Use a pastry cutter or butter knife to cut into 8 squares, each about 12 cm wide.
- Dollop a heaped tablespoon of the cooled blueberry mixture onto one half of each pastry square. Fold over the other half to create a triangle and encase the filling. Press to seal, using a fork to crimp the edges.
- Place the pastries on the prepared tray. Make small cuts in the top of each pie to release steam, brush with the beaten egg, and sprinkle with extra sugar. Bake for about 20 minutes, until golden on the top and bottom. Serve hot or warm with yoghurt or ice cream.