Savory pasta or shortcrust recipe


A salty cracked dough or pasta is part of a group of pasta or doughs called dry pasta. They are generally used to accompany tea, coffee, ice cream, etc., (in this case they are usually sweet pastries). They are also used to anchor molds, make cake bases, etc.

This type of dough or pasta has a greater consistency than other types of dough, since they have among their basic ingredients flour, sugar (to a greater or lesser extent), salt in some cases, eggs and butter.

The types of dry doughs or pasta are: sableaux, quebrada (sweet and salty), breeze, flora and Spanish pasta.

When preparing the savory shortcrust pasta we must take into account that it is characterized, as its name indicates, by replacing sugar with a significant amount of salt. Its main applications are to serve as a background in different preparations in the kitchen. For example salty snacks or to make quiches.

Today different recipes, I will indicate two. In the first, it is the most typical, 1/2 kg of flour, 250 g of butter, 2 eggs, 80 ml of water, 10 g of sugar and 20 g of salt are used. In the second recipe, which is the one that I am going to make because it gives the best result when making a quiche, we will use 1/2 kg of flour, 75 g of butter, 150 g of liquid cream, 1 egg, 75 g of grated cheese and a level teaspoon of salt mocha (1 g of salt).

Although the recipe that I am going to prepare is within the salty broken masses, it does not have much salt either; in fact it is almost testimonial. We will have a dough where the flavor of butter and cream will predominate. And the cheese that the salty touches provide and that help increase the importance of the filling that we put on the quiche.

If we do not have a kitchen robot, or a stand mixer, the way to make it is as follows. We will make a volcano with the flour, and place the rest of the ingredients with the butter to the point of ointment. Knead with the tips of your fingers until you get a smooth and fine dough and let it rest.

To let it rest it is best to wrap it in film and leave it in the fridge for an hour. Then we will remove it and stretch it with a roller, giving it a thickness that will depend on the diameter of the mold that we will use. The greater the mold, the thickness should be greater, in this way it will better support the weight of the filling that we put on it. Therefore the thickness can range from 2 mm to 5 mm.

What to do so that the dough does not shrink in the oven? Once the dough is spread and put in the mold, we prick it all over the surface with a fork and it is advisable to put it in the freezer until it lasts. In this way we will ensure that it does not shrink when it is cooked.

We take it out of the freezer and cover it with aluminum foil and put weight on top, chickpeas, dried beans, etc. We put it in the oven preheated to 180º C and cook it for 10-15 minutes. This is called cooking in white. We remove the weight and the aluminum foil and paint the dough with egg white to make it waterproof.

Now it only remains to add the filling that you have decided. And you will have your quiche.

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