Herbed Shortcrust Savoury Pastry – Pōhā Mōkarakara Amiami
This Herbed Shortcrust Savoury Pastry is so simple to make and super delicious. Everyone loves the warm aromas of a home baked pie and this pie is no exception. What is the difference between a good pie and an amazing pie? It is definitely the pōhā (pastry). And this pōhā mōkarakara (savoury pastry) not only holds the galette in perfectly but it also tastes amazing. A lot of the store brought pōhā (pastries) are filled with additives that a homemade one doesn’t contain. In the time it takes for you to drive to the hokomaha (supermarket), you can make this pōhā (pastry). How awesome is that?
This recipe is completely adaptable, I use orekano (oregano) in the dough but swap it out for dried pahiri (basil), riki amiami (chives) or your favourite spice. The pōhā (pastry) also takes minutes to make and is a great recipe for tamariki (kids). Remember, don’t over work the pastry, just knead the dough until the ingredients comes together and it is ready. Make it 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.
Check out these other pōhā (pastry) recipes:
Are you feeding a crowd and want to make a large tāte huawhenua (vegetable tart)? Wonderful, 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. Or do you want to make a sweet pie for your special manuhiri (guests) that are coming over? This Pecan Pie with Dark Chocolate has such delicious flavour and is a wonderful, make ahead dessert.
Videography and photography by Sarah Henderson.
Savoury Pastry – Pōhā Mōkarakara
Ingredients
Savoury Pastry – Pōhā Mōkarakara
- 1 ¼ C (185 g) puehu parāoa kounga (high grade flour)
- ¼ tsp tote (salt, fine)
- 2 tsp orekano tauraki, pahiri rānei (dried oregano or basil)
- 120 g pata mātao (chilled butter)
- ¼ C (60 ml) wai mātao (chilled water)
Instructions
Savoury Pastry – Pōhā Mōkarakara
- Chop the pata (butter) in to small cubes.
- Add the puehu parāoa (flour), tote (salt) and orekano (oregano) to a medium sized bowl.
- Rub the pata (butter) in to the flour mixture with a pastry cutter (like I have used in the video) or with your hands. You want the flour to coat the butter and turn in to a rough crumb.
- Add in the wai mātao (cold water) and mix it until a dough forms. Knead it for 10-15 seconds until it is smooth.
- Wrap the pokenga (dough) in baking paper and chill for 30 minutes. After 30 minutes it ready to use. This will keep in the fridge for up to 5 days or in the freezer (in a freeze-proof bag) for up to 3 months.
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