Savoury Pastry – Pōhā Mōkarakara
This is one of my favourite savoury pastry recipes that I have created and it is so versatile. I wanted to create a pastry that had a crunchy texture but also had some rise to it when it baked. After a bit of food play, I created the perfect recipe to share with you all. It is a light dough that has dried herbs in it to add a subtle flavour. It also contains a little bit of īhi (yeast) which gives a lovely puff to it as it bakes.
It is the perfect base for my Pumpkin Onion and Cheese Tart. But you could also roll it out, smear it with my Easy Tomato Chutney, add mozzarella cheese and fresh basil. Whether you use it for pizza bases, pie or tarts, the ways in which you use it are endless. An added bonus is this pastry will keep well in the fridge for up to 24 hours, so make the recipe ahead of time and bring it out when your manuhiri (guests) or whānau (family) are hungry!
Savoury Pastry – Pōhā Mōkarakara
Ingredients
The Savoury Pastry – Te Pōhā Mōkarakara
- 100 g pata mātao (chilled butter)
- 1 C (250 ml) wai aromahana (lukewarm water)
- 2 tsp huka (sugar, any kind will work)
- 1 ½ tsp (4 g) īhi horo (instant yeast)
- 2 tsp orekano raki (dried oregano or any dried herbs will work)
- 2 ½ C (375 g) puehu parāoa kounga (high grade flour)
- 1 tsp tote (salt, fine)
Instructions
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!
Hi,
Do you think this pastry would freeze well? Would love to prepare some in advance and keep it in the freezer for weekdays, but worried it may affect the yeast?
Thanks
Kia ora Chelsea, it would work sweet as! The yeast will come back to life. Freeze the pastry in a plastic bag. When you are ready to use it – bring it room temperature for at least half an hour and then roll it out to use it how you want! Hope that helps! Naomi