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Shortcrust pastry for quiche and empanadas

Photo of the Shortcrust pastry for quiche and empanadas – recipe of Shortcrust pastry for quiche and empanadas on DeliRec
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Shortcrust pastry for quiche and empanadas

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Tempo de preparo

30 min(s)


4 servings


  • Flour | 250 g
  • Butter | 125 g
  • Egg Yolk | 1 unit(s)
  • Water | 50 ml
  • Salt (to taste) |  to taste


  1. On a smooth and clean surface or on a silicone mat, place the flour and butter at room temperature and cut into cubes. Mix with your hands until the butter is evenly distributed.
  2. Make a small hole and add the egg yolk, water and salt inside. Work the dough with your hands.
  3. Form a ball with the dough, cover with transparent film and take it to the fridge for 20 min.
  4. Heat the oven to 180 degrees and remove the dough from the fridge. Roll out the dough on a smooth surface sprinkled with flour. It should be thin, with a thickness of 2 millimeters.
  5. If using for quiche, place the dough in a pie tin. Fit tightly around the edges and cut off the excess dough. If you are going to use it for empanadas, use a mold of the size you want.
  6. Baking time in the oven is about 20 min for empanadas and 45-60 min for quiche (depending on the filling).

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