Vegan Shortcrust Pastry
The shortcrust pastry is ideal for making cakes, both sweet and savory, empanadas, empanadillas, tartlets and quiches.
To make it you need very few ingredients and simple, and being homemade, we make sure it does not contain palm oil, or dairy, or any other ingredient of animal origin, so it will be much healthier for us, for the planet and for the animals.
The result of this mass is very fine and manageable, allowing it to be extended smoothly and homogeneously without difficulty. In addition, being made with olive oil, it will not be necessary to use margarines, which will benefit us nutritionally by using ingredients as natural and healthy as possible and will give a very rich and delicate flavor.
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- Step 1In a bowl, we toss the flour sieving it with the help of a sieve and add the salt.
- Step 2Add the oil and stir with your fingers for a couple of minutes, then take the water and continue stirring with your fingers to form a homogeneous mass. Then we make a ball and leave it in the bowl for 30 minutes in the fridge, covered with a film or with a damp cloth.
- Step 3After this time, we took the bowl out of the fridge and, on a clean surface, put a little flour and, on it, put the dough. Stretch the dough with a floured rolling pin until you leave a thin layer (about 2 mm thick) with the desired shape (circular, rectangular ...).
- Step 4In the mold that we are going to use, we put baking paper and, on top of the paper, place the stretched dough, taking care that it does not break. We adapt the dough to the mold with care, we puncture with a fork and remove the dough left over the edges.
- Step 5We cover the dough also with vegetable paper and, on this, we put some weight so that it does not rise when cooked, as for example, legumes.
- Step 6With the oven preheated to 175º, we place the dough in a tray at half height, with fire up and down, and bake for 10 minutes. After this time, we take the mold out of the oven, wait for it to be tempered, and we can fill it as we wish.