Savoury shortcrust pastry
SAVOURY SHORTCRUST PASTRY
Bring the butter to around 15°C, then add the pepper and nutmeg.
Add butter to teh stand mixer and combine with the flour and potato starch. Using the flat beater, work mixture until it has a sandy texture.
Add the thehalose, almond flour and cheese and continue working.
Add the eggs, the egg yolk with dissolved salt and combine with mixture.
Let the dough rest in the fridge so the fat can crystallise.
Beat in the stand mixer with the hook. Once finished, portion into appropriately-sized pieces for the plate.
Cook at 170°C for 300 sec.
26 g raw dough
cod. PIASTRA A