Shortcrust pastry: crunchy pastry and fillings that are easy to prepare, you see

Shortcrust pastry: how to make it from scratch or just the fillings, find out how to prepare these delicacies

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A crunchy dough and the possibility of three fillings: pork, coalho cheese with rosemary and caramelized banana that will leave everyone’s mouth watering.

Recipe for 2 people.

Classic (no restrictions)

Preparation: 00:50 + + resting time for the dough + time to prepare the fillings (various)

Intermission: 00:10

TOOLS

1 cutting board(s), 1 frying pan(es), 1 skillet(s), 1 skillet(s) or wok, 1 bowl(s) (optional), 1 colander(s) (optional), 1 rolling pin (optional) , 1 cutting ring or spool (optional), 1 grater

EQUIPMENT

conventional + food processor (optional) + pasta drying rack (optional)

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

PASTEL ingredients

– 120 g of shortcrust pastry

PASTA Ingredients HOMEMADE PASTA – OPTIONAL

– 85 g of wheat flour + a little for rolling out the dough (optional)

– 1/3 whole egg(s), lightly beaten. (optional)

– 1/3 tablespoon(s) of oil (optional)

– 1 tablespoon(s) of cachaça, to add more crunch (optional)

– 15 ml of cold water, added little by little.

– salt to taste, diluted (see recipe). (optional)

Stuffing Ingredients – Pork Chop:

– 100 g of pork chop, boned and fat removed, minced

– 1 tablespoon of very finely chopped onion

– 1/2 small clove of garlic, chopped very finely

– 1/4 unit of finger-de-moça pepper, seeded, chopped

– 1 tablespoon(s) of dry red wine

– 1/2 tablespoon(s) of tomato paste

– 1/3 teaspoon(s) of sweet paprika

– 1/4 teaspoon(s) cumin (optional)

– 1 unit(s) of laurel

– 1 cup(s) of boiling water

– olive oil to taste

– Salt to taste

– pepper to taste

– chopped parsley to taste

Ingredients for the ricotta and rosemary filling:

– 80 g of coalho cheese, grated

– fresh rosemary to taste – sprigs, as needed (see recipe) + leaves for the filling

Ingredients for the caramelized banana filling:

– 1 large, ripe dwarf banana(s), cut into medium half-moons

– 1 and 1/2 tablespoons of sugar

– 4 tablespoons of unsalted butter

– 1/4 unit of lemon (juice)

– 1/3 tablespoon(s) of corn starch

– 4 spoon(s) of water

– grated nutmeg to taste

FRYING INGREDIENTS

– oil to taste

PREPARATION:

1. If you have chosen to use homemade dough, start by preparing the dough (see preparation).
2. Set aside the other ingredients and utensils for the recipe.
3. Check what fillings you will prepare: Option 1: Pork Chop Stuffing , option 2: ricotta and rosemary filling – and option 3: caramelized banana filling and see how each of them is prepared.

PREPARATION:

Homemade Shortbread – Optional (do this step before you start making the filling):

1. Sift the flour into a bowl.
2. Lightly beat the egg and measure out the quantity needed for the recipe.
3. Transfer the flour to a food processor or continue kneading the dough by hand in the bowl.
4. Make a well in the center of the flour and add the egg, oil and salt diluted in a little water.
5. If you have chosen to use cachaça, which makes the dough crispier after frying, add it now too.
6. Mix well and beat the dough, adding the remaining water, until it is smooth and forms a smooth, firm ball.
7. Wrap in cling film and place in the fridge to rest for 1 hour.
8. Continue with the preparation of the chosen filling.

Option 1: Pork Chop Stuffing:

1. Put a kettle on the stove with water to boil.
2. If you purchased the meat already minced, go to point 5.
3. If you purchased the steak, remove the bone and any visible fat.
4. Place the meat in the food processor and, using the pulse function, grind the meat into small pieces, being careful not to turn it into a paste.
5. Wash and peel the onion and garlic and chop them very finely.
6. Wash the pepper (optional), remove the seeds and chop it.
7. Wash and dry the final parsley, chop it and keep it on absorbent paper.
8. Heat a pan over high heat and drizzle with a drizzle of olive oil.
9. Add the minced meat and brown it until golden on the entire surface, depending on the quantity, brown it in several batches so that the meat does not cook in its own liquid instead of darkening.
10. Remove the meat from the pan and reserve it on a serving plate.
11. Add another drizzle of olive oil to the pan and sauté the onion, garlic and chilli (optional) until lightly browned.
12. Return the meat to the pan and stir.
13. Add the tomato paste, paprika, cumin (optional), salt, pepper and bay leaf, stir to combine and saute for another 1 minute to blend the flavours.
14. Pour the wine and let it evaporate.
15. Add the boiling water (see quantities in the ingredients), reduce the heat to low and cook until the meat is tender, perfectly cooked and has a moist texture, but no liquid – the cooking time depends on the amount of meat you add. it is used.
16. While the meat is cooking, if necessary, add a little more boiling water.
17. Turn off the heat and remove the bay leaf.
18. Transfer the meat to an auxiliary plate and spread it out to cool.

Option 2: Ricotta and rosemary filling:

1. Wash, dry the rosemary sprigs and separate some leaves.
2. Arrange the branches on the serving plate, covering the entire bottom.
3. Chop the leaves to use in the filling.
4. Grate the ricotta on the coarse side.
5. In a bowl mix the cheese with the chopped rosemary.

Option 3 – Caramelized Banana:

1. Wash and peel the banana(s) and cut them in half lengthwise. Next, slice the half bananas into half moons that are not too thin, so that the filling remains coarse.
2. Wash, dry, cut the lemon and squeeze the juice.
3. Distribute the sugar in a pan, the size of which is proportional to the quantity you are going to prepare.
4. Place over a low heat and allow it to melt and turn golden – be careful not to overcook it, otherwise the caramel may become bitter.
5. Once you have reached the desired colour, add the butter and ¾ of the indicated quantity of water, mix well and continue over low heat until all the caramel has melted.
6. Add the banana cut into half moons, the grated lemon juice and complete with the nutmeg.
7. Mix again to incorporate the ingredients.
8. Dilute the cornstarch in the rest of the water.
9. Once the bananas are cooked, add the cornstarch and, stirring, cook until the filling comes away from the bottom of the pan.
10. Spread the banana filling on an auxiliary plate to cool.

Homemade shortcrust pastry – Open:

1. If you have opted for homemade dough, once the resting time has passed, remove it from the refrigerator.
2. Sprinkle a little flour on the work surface and arrange the dough (depending on the quantity, roll it out in several batches).
3. Roll out the dough as thin as possible with a rolling pin or rolling pin.

Shortcrust pastry – Size:

1. Roll out the homemade dough on a floured surface and cut it using a glass, ring, rolling pin or knife.
2. The format can be a fair pastry, or smaller pastries, like an appetizer.
3. Do the same if you have opted for purchased dough, in a roll that will not be cut.

Pastry – Filling and Frying:

1. Distribute the chosen filling in the center of each portion of previously cut dough – do not add too much to avoid the dough bursting during frying.
2. Moisten the edges of the pastry with a little water, fold the pastry to close the pastry and press the edges well to make it adhere.
3. Using a fork, press the edges to ensure the pastry is well sealed.
4. Place a wok or deep skillet with oil over high heat.
5. While the oil heats, line a baking sheet with paper towels or use a wire rack or colander to drain the pastries.
6. Once the oil is hot, reduce the heat to medium and add the pastries, a few at a time, as they need to be well separated in the pan.
7. While the pastries are frying, use a slotted spoon to pour the hot oil over them.
8. When one side is golden, turn it over and brown the other side too.
9. Remove the pastries and set aside to drain.

FINALIZATION AND ASSEMBLY:

1. Serve the pastries very hot.
2. The suggestion for the coal cheese shortcrust pastry is to serve it on a “bed” of rosemary.
3. Enjoy!!

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.