I promised you didn’t I? Here’s the next guide to Pastry making. This time How to make basic Savoury Pastry. Give it a try. You’ll find you have it mastered in no time.
OK so, making this Savoury Pastry is pretty much the same as making the sweet pastry only without the addition of a small amount of sugar. You can use Savoury Pastry for sweet things too but I prefer adding just a touch of sugar for making desserts.
So, time to master this Savoury Pastry then. You can make so many things with this pastry.
You don’t think you need to learn? Oh stop it. Buying pastry is just not an option. Frozen pastry is rolled too thin. It is like a soggy wet biscuit. Look at the ingredients on the label. So many preservatives and it doesn’t even have butter in it. This is the answer. All good fresh ingredients.
Practise it a few times. What have you got to loose?
Look at this. It’s a baked tart case filled with Taleggio and a savoury walnut crumble. Want some? You could make it
The picture at the top is a Gruyere tart with Orange marmalade caramelised onions and sugared walnuts. This recipe is up next so make sure you practise your pastry making.
I always like to blind bake pies and tarts before filling them. This makes the bottom very crunchy and perfectly cooked. I have a very slow oven and no fan forced power. If you have a nice hot oven and you don’t want to blind bake first then a good way to cook a filled tart on the bottom is to place it on a preheated pizza stone. That means you should heat the oven up with the stone in it so it’s hot when you put your pie or tart in to cook.
See that crunchy cooked base?
How to make basic Savoury Pastry
Top 10 Tips and Hints
Don’t let these hints and tips scare you off. I am just hoping to cover every possible question or problem you may have on your journey to becoming a pastry expert. These are my own tips and they relate to the pastry recipe I am sharing with you.
- Pastry can become tough if it is over worked. So be gentle and don’t over handle
- Resting and chilling is crucial. Before rolling. After rolling.
- Always use chilled chopped butter for this type of pastry.
- Use a food processor. The ingredients will stay cooler. They will combine more easily and efficiently and better still quicker. I think I have said this to you before. Nobody stands making pastry by rubbing it through their fingers in a commercial kitchen. If it was the best way to make pastry then they would. The best way for you to make amazing pastry every time is in your food processor.
- Always measure and weight the ingredients.
- The amount of liquid in pastry is absolutely essential. Too much liquid makes a tough pastry. It never ends up short and crispy like a biscuit. It also makes it harder to roll because it is sticky.
- If your pastry looks too dry and isn’t in a nice ball when you have finished mixing, tip it out of the food processor onto the bench and wet your hands. Press the pastry together, wet your hands again if you need to, and push the pastry and the dry bits together. This should be enough liquid to fix it. Follow the measurements in the recipe and this shouldn’t happen but there is the outside chance that your flour may be just a little different.
- Practise practise . Pastry freezes very well and really isn’t a great expense
- I like letting the sides of my pastry over hang when I blind bake pastry, this ensures that it doesn’t shrink or collapse. I like to trim it after baking, when it’s cool and just before I fill it. This is my preference, but you can trim before baking if you like.
- Always save the scraps of pastry. The reason is that once you take your pastry out of the oven and take out the baking beans, if there are any splits or holes very gently plug them with a nice little piece of the spare pastry. Pop back into the oven and finish the baking. The patches will cook enough not to be noticeable and your filling wont leak out.
Once it’s blind baked if you have any holes or splits you can plug them up with pieces of spare pastry. Don’t worry that it is raw it won’t be noticed once it is filled.
- 300 gm plain flour 10.58 oz
- 150 gm unsalted butter chilled cut into cubes
- 1/4 teaspoon salt
- 1 Egg
- 80 ml milk (enough to measure up to 100 ml when added to the egg)