Shortcrust Pastry Recipe
Since I am interested in quiches, it did not take me long before I decided to learn to make the pastry by myself. Whenever I bought a pastry sheet at the supermarket, my little conscience told me: “What if we do it ourselves? Sure it takes less than ten minutes… There is no need to buy packaged, right? ” However, at first I always ended up covered in flour. Yes, it’s true, I was not good at kneading… 🙁 But I found another way faster, easier and cleaner: Using a food processor.
Another advantage of making the pastry at home is that you can use quality butter, instead of the bad fat used in industrial preparations.
Shortcrust Pastry Recipe
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Loading...Autor: Damián Serrano Personas: 4 Tiempo: Dificultad: Fácil
Ingredientes
- 125 g of sifted flour
- 60 g of cold butter, cut into pieces
- 1 small egg
- 1 dash of cold milk
- Salt and pepper
Elaboración
- Put the flour and butter in a food processor.
- Mix until obtaining an homogeneous mixture. As if it were sand.
- Salt and pepper to taste.
- Add the egg and a dash of milk.
- Mix again until the liquids are integrated.
- Knead a little by hand until you obtain an homogeneous dough. It does not need too much kneading.
- Coat with plastic film and refrigerate for at least half an hour before using.
Sugerencias, trucos y consejos
- In step 3, you can add other spices and/or other flavors.
- To make the pastry for a sweet pie, you can add sugar instead of salt and pepper, cocoa powder or grated lemon zest.
How to roll the dough
- Sprinkle flour on a cold surface.
- Stretch a little with a rolling pin. Always start rolling from the inside.
- Flour the surface and back to roll.
- Shake a little so it does not stick to the base.
- Stretch with the roll pin again and repeat the process until it is thin enough.
- To carry it, roll it gently on the roll pin.
How to cook the dough
- Preheat oven to 175-180 ° C, heat top and bottom.
- Gently place the dough on the pie pan. Previously buttered and dusted with flour.
- With a fork, make holes throughout the dough, it avoids that it does not swell during cooking.
- Place a circle of baking paper paper to cover the base.
- Put baking balls or legumes on the parchment paper. It will weight and it prevents it from swelling.
- Bake the dough at half height for approximately 20 to 25 min.
perfecto, ahora mismo lo pongo en práctica… mil gracias
Acabo de encontrar tu blog y me está encantando 🙂 A mi me gusta mucho hacer masas jaja Acabar de harina hasta las cejas es sinónimo de estar haciéndolo bien (o de que te ha reventado un saco en la cara).
Hola Aida! Me alegra que te guste el blog. Muchas gracias! A mi también me pasa lo de acabar embadurnado de harina… un horror! Pero qué se le va a hacer… jejeje
Excelente!
Explicas de manera muy clara, muchas gracias por compartir tus recetas y trucos.
¡Muchas gracias! Es todo un placer compartir las recetas con todos vosotros. Me alegra que te gusten.
Un saludo 😀