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

Chilling time 30

Servings 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.