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Sweet Lemon Pastry - Te Pōhā Rēmana

A delicious sweet pastry that is flavoured with vanilla and lemon zest. Perfect for sweet pies like Lemon Meringue Pie.
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Prep Time 15 minutes
Cook Time 15 minutes

Ingredients

The Sweet Pastry - Te Pōhā Reka

  • 1 ½ C (225 g) puehu parāoa kounga (high grade flour)
  • ½ C (75 g) puehu huka (icing sugar)
  • He kini tote - a pinch of salt
  • 150 g pata mātao (chilled butter)
  • 1 (35 g) hēki iti (small egg, size 6)
  • Finely grated lemon zest of one rēmana (lemon)
  • 1 tsp (5 ml) wanira (vanilla)

Instructions

  • Add the puehu parāoa (flour), puehu huka (icing sugar) and tote (salt) in to a medium sized bowl. 
  • Grate the pata mātao (chilled butter) in to the flour mixture.
    Using your hands, rub the butter in to the flour until a crumb forms. 
  • Break the egg in to a small cup and beat it lightly with a fork.
    Add the hēki (egg), kiri rēmana (lemon zest) and wanira (vanilla) in to the flour mixture. 
  • Gently combine the mixture together until a dough forms. 
  • Wrap in baking paper and chill in the freezer for 15 minutes.
    It is now ready to use however you want to.
  • If you are making the pōhā (pastry) in advance, wrap it in plastic wrap and store in the fridge for up to 5 days.
  • For longer storage, press the dough in to an 18 cm circle, then wrap it tightly in baking paper and store it in a plastic bag. Store it like this in the freezer for up to two months.
    When you are ready to use it, thaw on the bench for an hour and then carry on with the recipe from there.