That’s the only apt preface to this post.

These were yesterday’s after school snack for my Little People. If you know my little clan,then you know they are a tough crowd. But those pastries up there are Little People approved- that means alot in these here parts.

So with their worthy endorsement i can share these little gems with you my friends.

Soothe after school hunger with nutritious but tasty snacks, I like to vary what I offer from day to day because we all know the little ones get easily bored plus we don’t want to ply them with only sweets daily.

I am in love with pastries and I am always trying out new flavour combinations in my beloved pastries. Let’s talk about the mandazi -with a hint of cinnamon and ginger combined with cardamom, add in some yoghurt and you know you know you are in for a transcendant experience.

So without further ado, the recipe:



500g SF Flour

½ tsp Cinnamon

½ tsp Ground Ginger

1 ½ tsp Cardamom powder

½ tsp Salt

1tsp Vanilla Extract

2 TBSp Margarine or Butter

3 TBSp Plain Yoghurt or Mala(Vanilla flavoured can also work)

1 ½ cup Sugar

1 egg

250ml milk plus water (Milk is optional you can use all water)


Sift the dry ingredients together and rub in the margarine using your fingertips.

Mix with the yoghurt,then beat the egg,vanilla extract and add 250ml milk and mix it with the dry ingredients.

Keep adding water if the dough is too thick, stiff or cracked. Knead the dough until bubbly and soft and then leave it under a damp cloth for about an hour.

Knead thoroughly for about 10 minutes, cover with a damp cloth and allow it to stand for an hour

Roll to a thickness of 1cm and cut into desired shapes

Fry in hot deep oil until done and golden brown.

Drain on absorbent paper.

Now let’s get to the Pies, I used a quick shortcrust pastry as I didn’t have time for a Puff pastry and it worked really well, I shall certainly use it again
INGREDIENTS: (Makes 6-8 pies)
2 pieces Tilapia fillet
200g cream cheese, softened
1 bunch of spinach, shredded
60g grated cheddar cheese
1 onion diced
1 tsp garlic
250ml milk
Poach the fish in milk, then drain and reserve the milk for spinach
Blanch the spinach then rinse in cold water
Sweat the onions in butter, add garlic and cook till fragrant.
Add the spinach, then add the reserved milk and simmer till well cooked
Use a fork to flake the fish then add to the spinach together with the cheeses
Season with salt and pepper then set aside to cool
200g All Purpose flour
Pinch of salt
110g butter, cubed
2-3 tbsp very cold water
Place the flour, butter and salt into a large clean bowl.
Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
Add the water to the mixture and using a cold knife stir until the dough binds together; add more cold water a teaspoon at a time if the mixture is too dry.
Wrap the dough in clingfilm and chill for a minimum of 15 minutes and up to 30 minutes.
Adjust oven rack to lower-middle position and preheat oven to 160C
Flour your work surface and rolling pin. Roll the dough out to 1/8 inch thick. Cut the dough into 6-inch circles and place 2 tablespoons of the cooled filling onto half of each round of dough. Brush the edges of the dough with egg wash. Fold dough over the filling to make a half-moon shape. Press edge with tines of a fork to seal.Or you can roll it up to make a decorative edge.
Set pies on a parchment-lined baking sheet and bake until dough is golden brown and cooked through, about for 25 to 35 minutes. Let stand 5 minutes before serving.

In closing I say YUM!



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