Part 3- The flakiest, yummiest savory short crust pastry. Make this dough and keep it tightly wrapped in your freezer. Use it for delicious, super quick, last minute galettes or mini savory tarts.
Part 3- The Flakiest, Yummiest Savory Short Crust Pastry
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
Part 3- The flakiest, yummiest savory short crust pastry. Make this dough and keep it tightly wrapped in your freezer. Use it for delicious, super quick, last minute galettes or mini savory tarts.
Ingredients
- 240 grs rye flour (or plain)
- 115 gr butter, chilled
- 1 large egg, cold
- 1-2 tsbp Iced water eye balling
- 1 tsp salt
- 1-2 tbsp oregano , (optional)
Method
- 1)
Place the flour in the food processor with the oregano (if using) and the salt.
- 2)
Add the butter and pulse 10 times.
- 3)
Add the egg then pulse again 10 times.
- 4)
Pulse in short quick bursts because we want the blades of the food processor to cut through the butter while keeping it in small pea-sized bits. This will give the dough its flakiness.
- 5)
Touch the dough and press it between your fingers. If it sticks together and if some and pliable, its ready. You can add 1-2 tbsp of icy water if needed.
- 6)
To bring it together, i like to use the method of the kitchen towel. If you have cool hands you can use cling film. The key is to keep the butter as cold as possible in the dough to get nice flakey layers.
- 7)
Form into a disc and cover on cling film.
Chill for 1-2 hours