Savory shortcrust pastry is a perfect basic preparation for making many appetizers such as savory cookies to accompany sauces or creams, savory shortcrust pastry baskets filled with sauces, creams, or cheeses. You can also store the savory pastry in the freezer if you decide to use only part of it. The savory shortcrust pastry is really versatile and easy to roll out, although I recommend storing it in the refrigerator already rolled out so that when ready, it is softer and easier to roll with the rolling pin. Of course, you can use the filled savory shortcrust pastry instead of puff pastry or brisée pastry. You can use gluten-free flour to make a gluten-free savory shortcrust pastry. The perfect savory shortcrust pastry can be kneaded by hand in a bowl as I do, or you can follow the same steps and put the ingredients in the same order using a stand mixer or blender. Paola, a follower of mine on Instagram, wrote to me the other day, asking how she could fill the savory shortcrust pastry. I then suggested she try with tuna sauce or with a salmon mousse or Russian salad; in practice, they can be filled as if they were vol-au-vents. Now let’s see how to make savory shortcrust pastry, and if you try it, let me know. Barbara
Here are some other delicious ideas I recommend:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare the savory shortcrust pastry
- 2 cups all-purpose flour
- 1 egg (large)
- 2 tsp salt
- 9 tbsp butter (cold from the refrigerator)
How to make savory shortcrust pastry
Pour the flour and salt into a bowl, mix the two dry ingredients and add the cold butter from the refrigerator cut into small pieces. Knead until you get a sandy mixture but not yet compact.
Then add the egg and break it with a fork, incorporating it a little into the flour. Now knead with your hands, and you will see it start to compact and obtain a firm and shiny mixture just like shortcrust pastry.
Now that the savory shortcrust pastry is ready, I recommend rolling it out between two sheets of parchment paper and letting it rest already rolled out in the refrigerator for at least 30 minutes. If you leave it overnight, you will see white dots in the morning; this is normal. It’s the butter and salt, which will disappear during baking.
Otherwise, place the dough in the refrigerator covered with plastic wrap or place it inside a container with a lid and let it rest in the refrigerator. After resting, you will roll out the shortcrust pastry with the rolling pin and use it as you like.
How to store Savory Shortcrust Pastry
Savory shortcrust pastry can be stored in the refrigerator for 2/3 days, in the freezer for a few months, and once baked, it can be kept in a tin container or bag for about a week.
