Page 34 - Urban Diversity Kochbuch Englisch

SHORTCRUST PASTRY

INGREDIENT S PREP AR A TION
• 200 g flour (100 g hard + 100 g soft) Cut the butter into small pieces and leave it at room
• 100 g butter temperature for some time. Mix the hard and soft flour and
• a pinch of salt sift through a sieve onto the board or into a bowl. Add salt
• 100 g water and the pieces of butter and knead quickly. Add water and
knead until the butter is completely dissolved and mixed
with the flour. Allow to rest.

FiLO PASTRY

INGREDIENT S PREP AR A TION

• 900 g soft wheat flour Half an hour before you start with the preparation of the filo
• 1 egg pastry, store all ingredients at room temperature. Sift the
• 1 tablespoon sunflower oil flour through a strainer or sieve onto a large board and make
• a pinch of salt a little hollow in the middle. Crack an egg into the hollow,
• a pinch of sugar add salt, sugar and oil. Begin to combine the ingredients
• warm water with circular motion, and knead the dough. Also add a little
water. Knead until the dough becomes elastic.

Matej Fišer

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