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Hands are using the herbed shortcrust pastry to wrap the ingredients from the roasted tomato galette.
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Savoury Pastry - Pōhā Mōkarakara

A simple savoury, shortcrust pastry flavoured with dried herbs. Perfect for quiches, pies or galettes.
Course Baking
Cuisine Pastry
Keyword easy savoury pastry recipe nz, homemade pastry recipe for pies, Shortcrust pastry, shortcrust pastry recipe, shortcrust pastry recipe nz, te reo Māori
Prep Time 10 minutes
Chill time 30 minutes
Total Time 40 minutes
Servings 1 block

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:

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.