The Salty Pastry

The Salty Pastry La Frolla Salata

Excellent base for a thousand recipes, I also use it a lot in my dishes especially those based on fish, used a lot in France in pastry and an excellent substitute in my opinion more tasty than the classic puff pastry and pasta briseè in savoury pies, quiche, etc..

Ingredients for a 24/26cm mould:

• Flour 00 210g
• Butter 100g
• Big egg 1
• Water 25g
• Salt 5g

Put 100g of butter in a bowl and let it soften for a couple of minutes at room temperature, add 210g of flour and 5g of salt and with your fingertips mix the three ingredients until the flour has absorbed the butter.

Add a whole egg and continue to knead until we have a compact dough, as a connecting liquid we can add a little water of the 25g we have prepared.

Wrap the dough and let it rest for at least an hour in the fridge.

Once the rest has been spent on a clean surface, roll out the pastry of the desired thickness with a rolling pin and then line a 24/26cm mould and stuff it before or after baking, which will be in the oven at 180° for 20/25 minutes.

Ways to use:Salty pastry vegetable