The SAVORY SHORTCRUST PASTRY is a versatile base that can be used to prepare various savory recipes.
It is perfect for making savory pies, quiches, rustic pies, and savory cookies. Its crumbly and buttery texture makes it the perfect accompaniment for ingredients like cheese, vegetables, and cured meats.
In this recipe, we experiment with a modern and quick approach using the blender, a kitchen ally that will simplify the dough process.
With a few basic ingredients and the convenience of this appliance, we will get a crumbly and flavorful shortcrust pastry ready in a flash.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 1 tart or 30 small cookies
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 2.5 tbsps whole milk
- 7 oz butter (cold and diced)
- 1 egg
- 2 tbsps grated Parmesan cheese
- Half tsp salt
Tools
- Blender
- Food wrap
Steps
Place in the blender the flour, cold diced butter, grated Parmesan cheese, and salt.
Operate the blender in short pulses until a crumb-like consistency is achieved, ensuring the butter is well distributed in the flour.
Add the milk and egg and continue blending until the dough begins to form a ball.
Transfer the dough to a work surface, form a ball, wrap it in cling film, and refrigerate for 1 hour.
Our savory shortcrust pastry is ready! After resting, roll it out on a floured surface and enjoy making tarts or savory cookies.
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Storage and tips …
Store in the fridge covered with cling film
Consume within 3 days
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FAQ (Frequently Asked Questions)
Can I freeze shortcrust pastry?
Of course. However, it must be consumed within 3 months.
