After the success of making our Sourdough Savoury Crackers we wondered how a similar mix would work as a pastry. It turned out really well; a cross between flaky pastry and shortcrust. We made both a butter version for savoury tarts pictured above and an olive oil version for some delicious chicken empanadas and the asparagus quiche pictured below.
Ingredients
200gm baker's flour
4gm salt
80gm of softened butter or 80ml olive oil
250 ml non-activated sourdough starter
Method
Place the salt and the flour in a mixing bowl.
Rub in the oil or butter until fully incorporated.
Add the sourdough culture and mix to a smooth and soft dough.
Divide the dough in half and form each half into a rectangle about 150mm x 100mm and wrap in cling film then refrigerate for a minimum of half an hour up to 2 days. The olive oil pastry does seep a little so we suggest keeping it on a tray or plate in the refrigerator.
Preheat your oven to 180C.
Lay a sheet of baking paper the size of a standard baking tray (approx 380mm x 250mm) on your bench and dust lightly with flour.
Place one oblong of dough on the baking paper, dust lightly with flour and lightly flour your rolling pin.
Roll the dough out to a thickness of 3mm.
Grease or oil your tart tins if using.
Cut pastry to suit your purpose. Use a pastry cutter cut out 80mm circles for mini quiche or 100mm circle for empanadas.
Use your selected filling then bake. For quiche we use 1 egg for each 100ml of cream to provide a rich custard. Don't forget to season the custard mix!
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