Today, a basic savory recipe: perfect savory shortcrust pastry for savory pies, tartlets, and snacks.
The savory shortcrust pastry is nothing more than the savory version of the more classic sweet shortcrust pastry, made with flour, eggs, butter, and Parmesan. It’s perfect for creating wonderful savory pies, fantastic tartlets to fill, or tasty savory cookies to snack on.
This shortcrust pastry is soft and beautifully elastic, doesn’t break while using it, and is easy to work with. Since it contains butter, it needs to rest in the fridge before you can use it, but once the resting time is over, you can unleash your creativity and make delicious rustic pies that rival the best pastry chefs.
Moreover, its preparation is quick and doesn’t make much mess because it’s mixed directly in the food processor.
Besides the Parmesan savory shortcrust pastry, you can try the crazy dough for your rustic pies, or the puff pastry.
Let’s see step by step how to make this recipe.
You might also be interested in other types of savory doughs
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: for 1 pan of 9 inches
- Cooking methods: No baking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the savory shortcrust pastry
- 2 1/8 cups all-purpose flour
- 1/2 cup grated Parmesan
- 2/3 cup butter (cold)
- 1 tsp fine salt
- 1 egg (whole)
- 2 egg yolks
Tools
- 1 Scale
- 1 Mixer
Let’s Get Started!
In the mixer bowl, add the flour, grated Parmesan, salt, and well-chilled butter cut into pieces. Start the machine, and let it work quickly, ensuring the mixture doesn’t heat too much. Let it run until the ingredients combine into a floury mixture similar to Parmesan. This process is called sanding.
At this point, add the eggs, two yolks, and one whole, restart the mixer at medium speed and let it knead. At a certain point, you’ll see the dough gather to one side, which means the dough is ready.
Remove the shortcrust dough from the mixer and place it on a surface, work it quickly, and wrap it in plastic wrap, then put it in the fridge to rest for at least three hours. Once the three hours have passed, take the shortcrust out and let it sit a couple of minutes at room temperature until it softens slightly, and then you can use it.
Una Riccia advises
If you don’t have a mixer or a food processor, you can also knead the savory shortcrust pastry by hand following the same methods, so first combine the flour, Parmesan, salt, and cold butter cut into pieces, sand quickly, and then add the eggs.
FAQ
What thickness should the savory shortcrust pastry have to make rustic pies or savory tarts?
To make savory tarts or rustic pies, I recommend rolling out the savory shortcrust pastry to a thickness of about 1/8 inch, then you can line the chosen pan. Bake it in a preheated oven at a temperature of 350°F for 25/30 minutes.
What thickness should the savory shortcrust pastry have to make tartlets?
To make savory tartlets, I recommend rolling out the dough to a thickness of about 1/8 inch and then baking them in a preheated oven at a temperature of 350°F for about twenty minutes.
What thickness should the savory shortcrust pastry have to make snacks or savory cookies?
To make savory snacks or cookies, I recommend rolling out the dough to a thickness of 1/8 inch and baking them in a preheated oven at a temperature of 350°F for 15 minutes.
