Find out how to make shortcrust pastry even crunchier with this recipe
A crunchy dough, to make at home, with your favorite fillings
Recipe for 4 people.
Classic (no restrictions), Lactose free, Vegetarian
Preparation: 00:50 + break
Interval: 1:00
TOOLS
1 high and wide pan(s) or wok, 1 bowl(s), 1 strainer(s), 1 rolling pin, 1 slotted spoon, 1 baking tray(s), for draining cakes. ), 1 grid (optional), 1 reel (- or ring for cutting the dough.)
EQUIPMENT
conventional + food processor (optional) + pasta drying rack (optional)
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
Ingredients: HOMEMADE CUSTARD PASTRY
– 500 g of wheat flour + a little for rolling out the dough
– 2 whole eggs, lightly beaten.
– 2 tablespoons of oil
– 1 spoon(s) of cachaça, to add more crunch. (optional)
– 100 ml of cold water, added little by little.
– salt to taste, diluted (see recipe).
PREPARATION:
- Separate the ingredients and utensils for the recipe.
- This recipe has a yield of 420g for every 2 portions – the unit yield may vary depending on the size of the pastries.
- The crunchiest result of the dough is obtained by adding cachaça. The difference in the tests we carry out in our kitchen is evident.
- Dilute the salt in half the (cold) water provided in the recipe.
PREPARATION:
Homemade shortcrust pastry (do this step before starting to fill):
- Sift the flour into a bowl.
- Beat the eggs lightly.
- Transfer the flour to a food processor or continue kneading the dough by hand in the bowl.
- Make a well in the center of the flour and add the egg(s), oil and salt diluted in half the water.
- If you choose to use cachaça, which makes the dough crispier after frying, add it now too.
- Add the remaining ice water.
- Mix well and beat the dough until it is smooth and forms a smooth, compact ball.
- Wrap in cling film and place in the fridge to rest for 1 hour.
- In the meantime, prepare your favorite filling.
Shortcrust pastry (open, cut, fill and close):
- Remove the dough from the refrigerator after the resting time.
- Sprinkle a little flour on the work surface and arrange the dough (depending on the quantity, roll it out in several batches).
- Flour the work surface, roll out the dough as thin as possible with a rolling pin or a dough cylinder.
- Roll out the dough on a floured surface and cut it using a glass, a ring, a rolling pin or a knife.
Pastry – Filling and Frying:
- Distribute the chosen filling in the center of each portion of pasta, avoiding adding too much to prevent the pasta from bursting during frying.
- Moisten the edges of the dough with a little water, fold the dough to enclose the pastry and press the edges well to make it adhere.
- Using a fork, press the edges to ensure the pastry is well sealed.
- Place a wok or deep skillet with oil over high heat.
- While the oil heats, line a baking sheet with paper towels or use a wire rack to drain the pastries.
- Test the oil temperature, fry a small portion of pastry. If it turns golden, the color you want the pastries to be, continue.
- Once the oil is hot, reduce the heat to medium and add the pastries little by little, so that they have space in the pan.
- While the pastries are frying, use a slotted spoon to pour the hot oil over them.
- When one side is golden, turn it over and brown the other side too.
- Remove the pastries and set aside to drain.
- Dry them well with absorbent paper.
FINALIZATION AND ASSEMBLY:
- Serve hot on a serving plate or in a basket lined with a tea towel.
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 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.
