Savoury pastry recipe.
Servings:
Enough pastry for one 9-inch pie or tart
Preparation and Cooking Time:
Prep Time: 15 minutes
Chill Time: 30 minutes
Cook Time: 15-20 minutes for blind baking, varies for filled pastries
This savoury pastry is perfect for all your pie and tart needs. Infused with rosemary and chickpea flour for a unique flavour, the buttery and flaky crust will elevate any dish. Whether you're making a savoury tart or a meat pie, this pastry is easy to make and versatile enough for any recipe. Remember to chill the dough before rolling to ensure a perfect texture. Enjoy the delicious aroma of rosemary as your dish bakes to perfection!
Ingredients:
200g of plain flour
50g of chickpea flour
125g cold unsalted butter, cubed
1/2 teaspoon rosemary
1 large egg
2-4 tablespoons cold water (as needed)
Instructions:
In a large mixing bowl, combine the all dry ingredients .
Add the cold cubed butter to the flour mixture.
Using a pastry blender or your fingers, cut or rub the butter into the both flours until the mixture resembles coarse crumbs and the butter is pea-sized.
In a small bowl, whisk the egg.
Gradually add the beaten egg to the flour mixture and mix it in with a fork or your fingers until the dough starts to come together.
If the dough seems too dry, add cold water, one tablespoon at a time, and continue mixing until the dough forms a ball. Be careful not to overwork the dough.
Shape the dough into a flat disk and wrap it in plastic wrap. Refrigerate the dough for at least 30 minutes to allow the butter to chill and the gluten to relax.
After chilling, take the dough out of the refrigerator and let it sit at room temperature for a few minutes to make it easier to roll out.
On a lightly floured surface, roll out the savory pastry to the desired thickness and use it to line a pie or tart dish or cut it into shapes for savory pastries.
If using for a pie or tart, you may pre-bake the pastry crust before adding the savoury filling, or you can add the filling directly and bake it all together.