Pasta frolla salata

By: Loretta Sebastiani
     

Cooking Basic preparations Pasta frolla salata

Pasta frolla salata

Rich shortcrust pastry for salt preparations   Authentic Italian recipes

Ingredients / Serves 6

  • 200g (7 ounces) white flour
  • 100g (3 1/2 ounces) cold unsalted butter, cut into small pieces
  • 1 egg
  • Pinch of salt
Difficulty:
medium difficulty
Time:
preparation: 30 minutes
plus resting time for the dough
cooking: about 15 minutes
total: 45 minutes
Nutrition Facts (amount per serving):
Calories: 252(kCal) 13 % - 1053 (kJ)
Protein: 5.0 (g) 7 % GDA
Total fat: 15.0 (g) 22 % GDA
Total carbohydrate: 26.0 (g) 10 % GDA
Sugars: 0.8 (g) 1 % GDA

This shortcrust pastry is used for salt pies or tarts, little cokies to be served with a cocktail and so on ... The amount of pastry here is for a 22,5-25 cm (9-10in) pie or tart tin.
Beat the egg and put it aside.
Sift the flour and salt over a working surface. Sprinkle the pieces of butter over the flour. With your fingers work the flour with the fat until the mixture forms coarse crumbs. At this point sprinkle about 4 tablespoons very cold water and the beaten egg. Knead very well and quickly until the mixture is moist enough to stick together when pinched between your thumb and index finger. Gather the dough into a rough ball and put on to a sheet of cling film. Press the dough into a flat disk shape about 1 inch thick. Wrap tightly and refrigerate at least 1 hour.
The secret for a good pastry is not to over-work or allow to become warm and to use cold fat and water.

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