Butterless Parmesan Shortcrust Pastry, here we are again with the eternal dilemmas: can things that have been made with butter for centuries be prepared without it? But above all, why should we prepare them without it? Because if you don’t cook “without,” and as long as it’s a matter of ingredients and not clothing, it might be okay, no one will “notice” you and you’re not “cool” enough. But here we are, growing up more with the without than the with. Oh dear, I’m getting bogged down with all these withs and withouts, maybe it’s better if I return to the recipe of this savory shortcrust pastry, where Parmesan is used in the dough, giving it a really delicious flavor. You can use it to prepare fantastic savory pies, especially those with vegetables, which with the Parmesan inside the pastry will gain an extra touch of flavor!
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: for a savory pie for 8 people
- Cooking methods: Oven
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 1 egg
- 3.5 tbsp extra virgin olive oil
- 2 oz Parmigiano Reggiano DOP (finely grated)
- 1 tsp salt
- 1/4 cup water
Tools
- 1 Bowl
- 1 Food scale
- 1 Spoon
Place the Parmesan pieces in the bowl, close the lid and blend for 6″ at speed 6, then 10″ at speed 8.
Add the flour, Parmesan, 1 egg, oil, salt, water, and if you like, a pinch of pepper. Knead for 30″ at knead speed. Open the lid and gather the ingredients from the sides of the bowl with a spatula. Knead again for another 30″, always at knead speed.
Pour the crumbled dough into a bowl and compact it with your hands. Form a ball and let it rest for at least half an hour in the refrigerator, covered with plastic wrap.
Put the flour, Parmesan, and salt in a large bowl and mix well with a spoon. Add the egg, water, and oil, and knead all the ingredients with your hands. Form a ball and let it rest in the refrigerator for at least half an hour.
My Recommendation
You can also prepare the dough the day before and store it in the refrigerator. In this case, I recommend rolling it out with a rolling pin and covering it with plastic wrap.
FAQ (Frequently Asked Questions)
Can I use another cheese instead of Parmesan?
You can use aged pecorino, but in this case, reduce the amount of salt and be careful with the filling because the pastry will be very flavorful.
Can I freeze the dough and use it later?
You can, but you must absolutely roll it out and shape it as desired before freezing.
