The Savoury Pastry - Te Pōhā Mōkarakara

• 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.
• 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 leave for a few minutes to activate. 
• 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.
• Tip it on to a tēpu (table) and it knead for 2 minutes.

  Once kneaded, leave it for 10 minutes to relax.
• Roll it out to a 20cm x 30cm rectangle on a lightly floured tēpu (table).
• Dot a third of the chilled pata (butter) all over the rolled out pastry and press it down slightly to help it stick.

  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 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. 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.
• Place the pastry in a plastic bag (I re-use 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.
• Use it to make my Pumpkin Onion and Cheese Tart or layer it with your favourite toppings!