Pastel salado - Pōhā Mōkarakara

Ingredientes

• 100 g pata mātao (chilled butter)
• 1 C (250 ml) wai aromahana (lukewarm water)
• 2 tsp huka (sugar, any kind will work)
• 1 1/2 tsp (4 g) īhi horo (instant yeast)
• 2 tsp orekano raki (dried oregano or any dried herbs will work)
• 2 1/2 C (375 g) puehu parāoa kounga (high grade flour)
• 1 tsp tote (salt, fine)

Preparación

1. 1

   --- Prepare the Butter: ---

2. 2

   Using a standard grater, grate the pata (butter) in to a bowl or container. Note: I use a fine grater in the video, do not follow me there, it is not helpful. 😀

3. 3

   Place the pata (butter) in the freezer as you make the dough.

4. 4

   --- Activate the Yeast: ---

5. 5

   To a medium bowl, add the wai aromahana (lukewarm water) and huka (sugar). Stir until the huka (sugar) is dissolved.

6. 6

   Add the īhi (yeast), stir it in and then leave it for a few minutes to activate.

7. 7

   --- Add the Dry Ingredients: ---

8. 8

   Add the orekano (oregano or whatever herbs you choose), puehu parāoa (flour) and tote (salt).

9. 9

   Mix it together with a fork until a rough dough forms.

10. 10

    --- Knead the Dough: ---

11. 11

    Tip it on to a tēpu (table) and it knead for only 2 minutes.

12. 12

    Once it is kneaded, cover it with a tea towel and leave it on the table for 10 minutes to relax.

13. 13

    --- Laminate the Dough: ---

14. 14

    Lightly flour the tēpu (table) and roll out the relaxed pokenga (dough) to a 20 cm x 30 cm rectangle.

15. 15

    Dot a third of the chilled pata (butter) all over the rolled out pastry and press the butter down slightly to help it stick to the dough.

16. 16

    Fold the top third of the pastry down and the bottom third up to create an envelope. Flip it over. (Watch the video for reference)

17. 17

    Roll it out again to a 20 cm x 30 cm rectangle.

18. 18

    Dot a third of the chilled pata (butter) all over the pastry. Fold the top third down and the bottom third up to create an envelope. Flip it over.

19. 19

    Roll it out one last time to a 20cm x 30cm rectangle. Dot a third of the chilled pata (butter) all over the pastry. Fold the top third down and the bottom third up to create an envelope.

20. 20

    --- Chill the Crunchy Yeasted Savoury Pastry: ---

21. 21

    Place the pōhā (pastry) in a plastic bag (I reuse an old bread bag).

22. 22

    Chill it for 30 minutes or up to 2 days. It will keep well in the fridge until you are ready to use it.

23. 23

    --- Put the Crunchy Yeasted Savoury Pastry to good use: ---

24. 24

    Use it to make my Creamy Pumpkin Tart or get creative and layer it with your favourite toppings.