This Herbed Shortcrust Savoury Pastry is so simple to make and super delicious. It is so simple to create and takes no fancy equipment or ingredients so let's whip it up together.
A lot of the store-bought pōhā (pastries) out there are filled with additives that lack flavour or any pizzas. Homemade pastries however are quick to make but add delicious flavour to any meal. In the time it takes for you to drive to the hokomaha (supermarket), you can make this pōhā (pastry). How awesome is that? Use it to make my Roasted Tomato and Courgette Galette or create your favourite combination.
More pōhā (pastry) recipes:
Are you feeding a crowd? Wonderful, then I have the perfect recipe, check out my Creamy Pumpkin Tart. Want to make a delicious pie but you don’t want to make the pastry? Perfect, this Roast Chicken and Vegetable Pie in Roast Garlic Sauce is just what you need.
Videography and photography by Sarah Henderson.
Ingredients for this Herbed Shortcrust Savoury Pastry:
- Flour: High grade or plain flour will both work in this recipe.
- Herbs: Use orekano tauraki (dried oregano) or get creative and use whatever dried herbs you and your whānau (family) enjoy.
- Butter: Use salted or unsalted pata (butter) for this pōhā (pastry).
- Water: Use wai (water) that has been chilled in the fridge.
Expert Tips:
This recipe is completely adaptable, use orekano (oregano) in the dough or swap it out for dried pahiri (basil), riki amiami (chives) or your favourite spice.
Remember, don't over work the pastry or it will become tough. Only knead the dough until the ingredients come together and then it is ready.
Make this delicious pōhā (pastry) ahead and refrigerate it for up to a week or freeze for up to three months. When you are ready to bake, bring it back to room temperature and away you go.
STEP BY STEP INSTRUCTIONS FOR THIS Herbed Shortcrust Savoury Pastry::
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Prepare the Butter:
Chop the pata (butter) in to small cubes.
2. Add the Dry Ingredients in to a Bowl:
Add the puehu parāoa (flour), tote (salt) and orekano (oregano) to a medium sized bowl.
3. Rub the Butter in to the Flour:
Add the pata (butter) in to the flour mixture and rub it with your ringaringa (fingers) or with a pastry cutter (like I have used in the video).
The flour will coat the butter and turn in to a rough crumb.
4. Mix in the Cold Water:
Add the wai mātao (chilled water) and mix it until a dough forms. Knead it for 10 - 15 seconds just until it is smooth.
5. Chill the Herbed Shortcrust Savoury Pastry:
Wrap the pokenga (dough) in baking paper and chill for 30 minutes.
After 30 minutes it ready to use.
6. Make something delicious:
Use this pōhā (pastry) to make my Roasted Tomato and Courgette Galette.
Make the the Herbed Shortcrust Savoury Pastry up to 5 days ahead:
If you are making the pōhā (pastry) in advance, wrap it in plastic wrap and store in the fridge for up to 5 days.
Make the the Herbed Shortcrust Savoury Pastry up to 3 months ahead:
When you are ready to use it, thaw on the bench for an hour and then carry on with the recipe from there.
For longer storage, press the dough in to an 18 cm circle, then wrap it tightly in cling film and store it in a freezer-safe plastic bag. Store it like this in the freezer for up to three months.
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Savoury Pastry - Pōhā Mōkarakara
Ingredients
Savoury Pastry - Pōhā Mōkarakara
- 1 ¼ C (185 g) puehu parāoa kounga (high grade flour)
- ¼ teaspoon tote (salt, fine)
- 2 teaspoon orekano taurak (dried oregano, or any dried herbs you like)
- 120 g pata mātao (chilled butter)
- ¼ C (60 ml) wai mātao (chilled water)
Instructions
Prepare the Butter:
- Chop the pata (butter) in to small cubes.
Add the Dry Ingredients in to a Bowl:
- Add the puehu parāoa (flour), tote (salt) and orekano (oregano) to a medium sized bowl.
Rub the Butter in to the Flour:
- Add the pata (butter) in to the flour mixture and rub it with your ringaringa (fingers) or with a pastry cutter (like I have used in the video). The flour will coat the butter and turn in to a rough crumb.
Mix in the Cold Water:
- Add the wai mātao (chilled water) and mix it until a dough forms. Knead it for 10 - 15 seconds just until it is smooth.
Chill the Herbed Shortcrust Savoury Pastry:
- Wrap the pokenga (dough) in baking paper and chill for 30 minutes. After 30 minutes it ready to use.
Make something delicious:
- Use this pōhā (pastry) to make my Roasted Tomato and Courgette Galette.
Make the the Herbed Shortcrust Savoury Pastry up to 5 days ahead:
- If you are making the pōhā (pastry) in advance, wrap it in plastic wrap and store in the fridge for up to 5 days.
Make the the Herbed Shortcrust Savoury Pastry up to 3 months ahead:
- For longer storage, press the dough in to an 18 cm circle, then wrap it tightly in cling film and store it in a freezer-safe plastic bag. Store it like this in the freezer for up to three months.
- When you are ready to use it, thaw on the bench for an hour and then carry on with the recipe from there.
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