Savory pastry dough
This is a wonderful, all-purpose dough for making savory torte, such as Timballo di Maccheroni alla Chitarra with Tiny Meatballs and Lamb Ragù. It is also what I use to make Panzarotti, delicious fried ravioli stuffed with cheese and cured meats.
Portions: Makes about 1.4 lb-567g
- 2 1/2 cups-320 g unbleached all purpose plain flour, plus more for dusting the work surface
- 1/2 cup 115 g cold unsalted butter, cut into 1/2 in 12 mm pieces
- 1/4 tsp fine sea salt
- 2 large eggs
- 4 to 5 tbsp 60 to 75 ml freshly squeezed lemon juice
Put the 2½ cups/320 g flour, butter, and salt in a food processor. Pulse briefly to combine. Add the eggs and 4 tbsp/60 ml of the lemon juice and pulse just until a ball of dough begins to form, less than 10 seconds. If the mixture is too dry, add the remaining 1 tbsp lemon juice and pulse briefly. Turn the dough out onto a clean work surface sprinkled lightly with flour. Gently pat the dough into a disk, without kneading it, before using.
If you are not using the dough immediately, wrap the disk tightly in plastic wrap/cling film and refrigerate for up to 2 days. Bring the dough to slightly cooler than room temperature before using. You can also freeze the dough, tightly
wrapped in plastic wrap/cling film, for up to 1 month. Let it thaw overnight in the refrigerator and then bring it to slightly cooler than room temperature before using.