This Crunchy Yeasted Savoury Pastry is one of my favourite pastry recipes because it is so versatile. It is a lightly yeasted, laminated dough with dried herbs to add a subtle flavour. I can't wait until you try it!
Homemade pastry is always going to be superior to store-bought, trust me on this. This pōhā (pastry) is the base for my Creamy Pumpkin Tart and it takes no time at all to whip up. Think a lightly yeasted pastry with all the cheats needed to make it effortless. Sound like you? Then, let's make it!
More ideas for this pastry:
Roll the pōhā (pastry) out, smear it with my Easy Tomato Chutney and add mozzarella cheese and fresh basil for a cheats pizza. You could also bake the rolled out pastry until it is golden. Then, top it with the herbed kirīmi tīhi (cream cheese) from my Savoury Muffin recipe, fresh tōmato (tomatoes) and lots of cracked pepper.
Videography and photography by Sarah Henderson.
Ingredient Tips for this Crunchy Yeasted Savoury Pastry
- Butter: Salted or unsalted butter will work in this recipe.
- Sugar: A touch of sugar helps to activate the īhi (yeast) and any sugar will work.
- Yeast: I use īhi horo (instant yeast) for this recipe, if you are using Surebake or Bread Maker's yeast, double the amount.
- Flour: High grade flour is definitely best for this recipe but if plain is all you have, use it!
- Herbs: I love orekano (oregano) in this pōhā (pastry) but dried basil, parsley or coriander would also work beautifully.
Expert Tips
Don't be put off by the lamination process because all it is, is rolling out the dough and adding butter in between each layer.
Grate and freeze the pata (butter) before laminating the pōhā (pastry). This helps the butter stay firm when you are folding the dough that will create lovely layers.
Work quickly when you are at the laminating stage so that the butter stays firm. If your kāuta (kitchen) is super hot, refrigerate the pōhā (pastry) between each layer of lamination.
STEP BY STEP INSTRUCTIONS FOR THE CRUNCHY YEASTED 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:
Using a standard grater, grate the pata (butter) in to a bowl or container.
Note: I use a fine grater in the video but do not follow me there, it is not helpful. 😀
Then place the pata (butter) in the freezer as you make the dough.
2. Activate the Yeast:
To a medium bowl, add the wai aromahana (lukewarm water) and huka (sugar). Stir until the huka (sugar) is dissolved.
Add the īhi (yeast), stir it in and then leave it for a few minutes to activate.
3. Add the Dry Ingredients:
Add the orekano (oregano or whatever herbs you choose), puehu parāoa (flour) and tote (salt).
Mix it together with a fork until a rough dough forms.
4. Knead the Dough:
Tip it on to a tēpu (table) and it knead for only 2 minutes until smooth.
Once it is kneaded, cover it with a tea towel and leave it on the table for 10 minutes to relax.
5. Laminate the Dough:
Lightly flour the tēpu (table) and roll out the relaxed pokenga (dough) to a 20 cm x 30 cm rectangle.
Dot a third of the chilled pata (butter) all over the rolled out pastry and press the butter down slightly to help it stick to the dough.
Fold the top third of the pastry down and the bottom third up to create an envelope. Flip it over. (Watch the video for reference)
Roll it out again to a 20 cm x 30 cm rectangle. Dot a third of the chilled pata (butter) all over the pastry. Fold the top third down and the bottom third up to create an envelope. Flip it over.
Roll it out one last time to a 20cm x 30cm rectangle. Dot a third of the chilled pata (butter) all over the pastry. Fold the top third down and the bottom third up to create an envelope.
6. Chill the Crunchy Yeasted Savoury Pastry:
Place the pōhā (pastry) in a plastic bag (I reuse an old bread bag).
Chill it for 30 minutes or up to 2 days. It will keep well in the fridge until you are ready to use it.
Put the Crunchy Yeasted Savoury Pastry to good use:
Use it to make my Creamy Pumpkin Tart or get creative and layer it with your favourite toppings.
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DID YOU ENJOY THIS RECIPE?
It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.
I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
Savoury Pastry - Pōhā Mōkarakara
Equipment
- 1 x Rolling Pin
Ingredients
The Savoury Pastry - Te Pōhā Mōkarakara
- 100 g pata mātao (chilled butter)
- 1 C (250 ml) wai aromahana (lukewarm water)
- 2 teaspoon huka (sugar, any kind will work)
- 1 ½ teaspoon (4 g) īhi horo (instant yeast)
- 2 teaspoon orekano raki (dried oregano or any dried herbs will work)
- 2 ½ C (375 g) puehu parāoa kounga (high grade flour)
- 1 teaspoon tote (salt, fine)
Instructions
Prepare the Butter:
- Using a standard grater, grate the pata (butter) in to a bowl or container. Note: I use a fine grater in the video, do not follow me there, it is not helpful. 😀
- Place the pata (butter) in the freezer as you make the dough.
Activate the Yeast:
- To a medium bowl, add the wai aromahana (lukewarm water) and huka (sugar). Stir until the huka (sugar) is dissolved.
- Add the īhi (yeast), stir it in and then leave it for a few minutes to activate.
Add the Dry Ingredients:
- Add the orekano (oregano or whatever herbs you choose), puehu parāoa (flour) and tote (salt).
- Mix it together with a fork until a rough dough forms.
Knead the Dough:
- Tip it on to a tēpu (table) and it knead for only 2 minutes.
- Once it is kneaded, cover it with a tea towel and leave it on the table for 10 minutes to relax.
Laminate the Dough:
- Lightly flour the tēpu (table) and roll out the relaxed pokenga (dough) to a 20 cm x 30 cm rectangle.
- Dot a third of the chilled pata (butter) all over the rolled out pastry and press the butter down slightly to help it stick to the dough.
- Fold the top third of the pastry down and the bottom third up to create an envelope. Flip it over. (Watch the video for reference)
- Roll it out again to a 20 cm x 30 cm rectangle.
- Dot a third of the chilled pata (butter) all over the pastry. Fold the top third down and the bottom third up to create an envelope. Flip it over.
- Roll it out one last time to a 20cm x 30cm rectangle. Dot a third of the chilled pata (butter) all over the pastry. Fold the top third down and the bottom third up to create an envelope.
Chill the Crunchy Yeasted Savoury Pastry:
- Place the pōhā (pastry) in a plastic bag (I reuse an old bread bag).
- Chill it for 30 minutes or up to 2 days. It will keep well in the fridge until you are ready to use it.
Put the Crunchy Yeasted Savoury Pastry to good use:
- Use it to make my Creamy Pumpkin Tart or get creative and layer it with your favourite toppings.
Chelsea
Hi,
Do you think this pastry would freeze well? Would love to prepare some in advance and keep it in the freezer for weekdays, but worried it may affect the yeast?
Thanks
Naomi Toilalo WhānauKai
Kia ora Chelsea, it would work sweet as! The yeast will come back to life. Freeze the pastry in a plastic bag. When you are ready to use it - bring it room temperature for at least half an hour and then roll it out to use it how you want! Hope that helps! Naomi