Handmade Buttery Savoury Pastry

Buttery Savoury Pastry

Ingredients:

130 gram flour
1/4 tsp. salt
65 gram cold butter, cubed
2 tbsp. cold water
1 egg, beaten

Flour for dusting

Method:

  1. In food processor combine flour, butter, salt and water. Pulse until a breadcrumb texture is reached.
  2. Add beaten egg and pulse until dough ball is starting to form.
  3. Turn out onto a lightly floured bench and knead until pastry has formed a nice ball, flatten wrap in glad wrap and rest in the fridge for 30 minutes before rolling.
  4. When ready to use lightly flour your bench and rolling-pin to avoid sticking.
  5. This pastry is perfect for pies, it is crunchy and slightly flakey and the egg adds richness to it.

I usually when making pies to a double batch but make it separately because you want the bottom of the pie slightly thicker than the lid.

Add flour, salt, butter and water to food processor.
Add flour, salt, butter and water to food processor.
Pulse until bread crumb texture has formed.
Pulse until bread crumb texture has formed.
Add beaten egg.
Add beaten egg.
Pulse until dough starts to form.
Pulse until dough starts to form.
Turn out onto a lightly floured bench, knead until ball forms.
Turn out onto a lightly floured bench, knead until ball forms.
Wrap in glad wrap and rest in the fridge for 30 minutes.
Wrap in glad wrap and rest in the fridge for 30 minutes.
Roll out on a lightly floured bench and flour our rolling-pin to avoid sticking.
Roll out on a lightly floured bench and flour our rolling pin to avoid sticking.

2 thoughts on “Handmade Buttery Savoury Pastry

Leave a Reply