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Savoury Pastry (Shortcrust)

February 2, 2024 by Naomi Toilalo WhānauKai Leave a Comment

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Savoury Pastry – Pōhā Mōkarakara

Everyone loves the warm aromas of a home baked pie and what better way to encase the goodness that fills your pie than a simple pōhā mōkarakara (savoury pastry). This recipe is completely adaptable, I have used orekano (oregano) in the dough but you could swap it out for dried pahiri (basil), riki amiami (chives) or your favourite spice. It takes minutes to make and can be refrigerated for up to a week or frozen for up to three months.

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Savoury Pastry – Pōhā Mōkarakara

A simple savoury, shortcrust pastry with dried herbs. Perfect for quiches, pies or galettes.
Keyword Easy pastry, easy pastry nz, easy pastry recipe, easy pastry recipe nz, easy savoury pastry recipe, easy savoury pastry recipe nz, homemade pastry recipe for pies, homemade pastry recipes for pies nz, maori, maori baking, maori food, maori kai, maori recipes, Pastry, pastry nz, pastry recipe nz, Savoury pastry, savoury pastry nz, savoury pastry recipe, savoury pastry recipe nz, savoury recipes, savoury recipes nz, Shortcrust pastry, shortcrust pastry recipe, shortcrust pastry recipe nz, te reo Māori, te reo maori baking
Prep Time 10 minutes minutes
Chilling time 30 minutes minutes
Servings 1 block

Ingredients

Savoury Pastry – Pōhā Mōkarakara

  • 1 ¼ 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 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.

Video

https://whanaukai.nz/wp-content/uploads/2024/02/Poha-Mokarakara.mp4

Filed Under: Pastry - Pōhā, Savoury – Kai Mōkarakara, Techniques - Āhua ā-mahi

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Naomi Toilalo

Ko Naomi Toilalo ahau.
Welcome to my kāuta (kitchen), where together we will bake, create and learn te reo Māori (Māori language). With bi-lingual recipes and videos guiding you every step of the way, this is baking like you have never experienced before.
Nau mai, kuhu mai – come on in!

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Naomi Toilalo

Ko Naomi Toilalo ahau!
Welcome to my kāuta,
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kete of te reo Māori!

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