Do you love savory pies during the summer season? Discover our tip to make them absolutely divine, with a single ingredient!
To cook quickly without skimp on taste, but also to have fun with seasonal foods, pies are among our little summer pleasures. Simple to make, but also deliciousthey also have the advantage of not not be too heavy With the return of hot, even very hot temperatures.
Only, once you have made the traditional tomato, zucchini or peppers, the impression that these recipes lack of flavors and originality is quickly felt.
However, there are An exceptional ingredient to add to your summer pies. And this one makes the difference considerably. Which is it? We take stock for you in this article.
Here is the ingredient that will change everything in your summer savory pies
Maybe you already have a little idea? We are obviously talking about Parmesan! It is the ideal cheese to add to your pie pasta. However, for a rendering worthy of the name in terms of tastes and texture, it will be necessary to add this ingredient to broken pasta only, because the puff pastry does not will not support its fat and grainy side.
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Surely, for bring crisp and exquisite flavors, You can simply sift your commercial pie bottom with parmesan. But if you want to go even further and make this tip in the rules of the art, the ideal is to incorporate the parmesan directly into your preparation. Here’s how to do.
The recipe for preparing a shortened paste in parmesan
To realize it, you need:
- 200 g of flour
- 200 g butter
- 1 pinch of salt
- 50 g of parmesan, preferably grated by hand
- 1 whole egg
To start, on a clean and dry work plan, Mix the flour with the butter that you will have softened and that you will have cut into small dice. To do this, use the palm of your hand to make this mixture, pressing the worktop. As soon as the dough considers it, Add a pinch of salt and the grated parmesan.
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Knead then add an entire egg, before knead again until a very homogeneous paste is obtained and flexible. Then reserve your dough during two hours, or ideally all a night In the refrigerator, and voila! Remember to take out your shortcrust pastry at least 30 minutes Before working it.
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Cuisine editor
Coming from a training in digital editions, I love to share with Marmiton readers of cooking tips, sometimes unusual, but also ways to use everything in your ingredients for …
