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Recipe Shortcrust pastry with of 09-06-2012 [Updated on 04-09-2018]
Shortcrust pastry with oil has been a passion of mine for a long time, only I love my mom's shortcrust pastry recipe so much that every time I gave up trying it. Then it happens one day that you decide to make a tart and you don't have butter in the fridge and you remember the existence of a recipe for preparing shortcrust pastry that does not include butter, margarine etc but simply extra virgin olive oil and therefore ... here is the time to try a new recipe;) I must say that this pastry surprised me, it is elastic, easily workable and crumbly, ideal as a base for pies or to make biscuits. Well girls, now I leave you that I am leaving, after months of hard work my husband and I have decided to anticipate some holidays to take Elisa to the sea, it is the first trip since she was born and, for us who are used to it traveling with a light bag each, now with the car full to the brim, we feel like we're moving. Even if on vacation, I won't abandon you, before leaving I uploaded some new recipes to the site that I will publish next week from under the umbrella using my trusty iphone. Basins and we read on Monday: *
How to make oil shortcrust pastry
In a large bowl arrange the flour with the eggs, sugar, lemon peel, yeast and extra virgin olive oil in the center
Start kneading in the center, gradually absorbing all the flour
Transfer the dough to a pastry board and work the shortcrust pastry in the oil until it forms a homogeneous dough.
Wrap the dough in cling film and let it rest in the fridge for 30 minutes then take the pastry back and use it as a base for a tart or for making biscuits.