Savory shortcrust pastry recipe of of 22-09-2015 [Updated on 21-12-2018]
The savory shortcrust pastry is something that my mom used to prepare when I was little, together with the shortcrust pastry, it was one of the most used bases for preparing savory tarts and tartlets. As often happens, this recipe had gone into oblivion for years, and then resurfaced in my memories last week, I catapulted myself into making savory shortcrust pastry and this is the result, then in a while I'll show you how used;) Girls I take advantage of this post to thank you for the many birthday wishes you left me yesterday on the blog, on Facebook and on other social networks, as usual you have contributed to making the day even more special. If I could, I would hug you all;) A kiss and see you later: *
How to make savory shortcrust pastry
Put the flour, grated Parmesan cheese, salt and a pinch of baking soda in a bowl.
Mix well, make a hole in the center and put the butter cut into chunks and the egg.
Start working from the center by mixing everything well.
Continue until you get a homogeneous dough.
Then wrap the savory shortcrust pastry in cling film and let it rest in the fridge for at least 30 minutes.
At this point your savory shortcrust pastry is ready to be used to make savory pies, tartlets, pretzels or whatever excites your imagination!