Shortcrust pasta: delicious cakes for the holidays

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By Ángela

Pasta or shortcrust pastry, also known as shortbread, is a dough originating in France very own to complete our Christmas menus since it allows us great versatility in the kitchen when preparing both tartlets of different sizes and Quiche Lorraine o either sweet or savory cakes of vegetables, meat or fish.

This dough, unlike puff pastry, does not rise when baking Since its kneading is not worked much, forming layers or embedding fat between them, therefore the shortening is a very inelastic dough. However, there are those who bake it before filling, put some vegetables on top or prick it with a fork to prevent it from rising a bit, which is natural due to the action of the egg.

broken pasta

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Do you want to prepare a special dish using broken pasta? Learn how to cook it at home with this recipe

broken pasta
  • Ángela
  • Kitchen: cuisine
  • Recipe type: incoming
  • Rations: 8
  • Total time:

Ingredients

  • 200 grams of pastry
  • 100 grams of butter
  • 1 egg and
  • depending on whether we are going to cook a dessert or a savory cake, more or less salt or sugar.

Preparation

  1. In a bowl, mix the flour passed through a sieve and the butter at room temperature until a sandy dough is obtained.

  2. Then we put the salt and sugar in the desired proportions and the egg. Mix with your hands until the dough comes together well.

  3. We make a ball with it and cover the bowl with transparent film to let it rest in the refrigerator for an hour so that it takes consistency.

  4. After this time, we stretched the dough with a rolling pin very slowly.

  5. We already have the dough prepared, now we must cut it into the size according to the mold or molds that we are going to use. It is preferable that the mold is greased with butter to prevent the dough from sticking.

  6. Once the dough is in the mold well adjusted, we trim the edges that protrude and prick the base of the dough with a fork or put chickpeas and bake at 180º C until the dough is golden and ready to be filled. Remember that if the dough filling also needs to be cooked, you should brown it a little less to avoid over-roasting.

Vía: Gastronomy


Discover other recipes of: Holidays and Special Days, Christmas Recipes, Cooking tips

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