Shortcrust Pastry (Pâté Brisée)
Simple recipe to make shortcrust pastry from French cuisine, ideal for cooking sweet or savory tarts, such as leek or bacon quiches.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 250 grams whole wheat flour , wheat
  • 250 grams wheat flour
  • 250 grams unsalted margarine
  • 1/2 teaspoons salt
  • 1 tablespoon artificial sweetener
  • 2 tablespoons water
  • 1 teaspoon baking powder
Preparation
40 mins
0 mins
Low
  • We put all the ingredients in a bowl, except for the water, and mix everything together.
  • We will gradually add the water to remove the dryness from our preparation; it should form a soft, non-sticky ball.
  • We cover the dough with a clean plastic wrap and let it rest in the refrigerator for 30 minutes, and it will be ready to use.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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