Shortcrust pastry without butter

Photo: giallozafferano.it

Presentation

Low-sodium shortcrust pastry prepared with extra virgin olive oil, flour, eggs, baking powder, powdered sugar and potato starch

Ingredients
Serves 6

100 g extra-virgin olive oil (about 3.5 oz / 7 tablespoons / ⅓ cup)
430 g all-purpose flour (type 00) (about 15 oz / 3½ cups)
2 eggs (about 110 g total / 3.9 oz)
1 egg yolk (about 20 g / 0.7 oz)
5 g baking powder (about 1 teaspoon)
150 g powdered sugar (about 5.3 oz / 1¼ cups)
150 g potato starch (about 5.3 oz / 1 cup)
20 g water (about 20 ml / 1 tablespoon + 1 teaspoon)

Method

Pour the whole eggs and yolk into a large bowl

Beat with a whisk

Add the water and extra virgin olive oil in a trickle, stirring constantly.

Pour in the powdered sugar and incorporate it, stirring vigorously with a whisk.

In the same bowl, sift the flour, potato starch and baking powder

Knead by hand to collect all the ingredients.

Transfer the dough to a pastry board and continue to work vigorously with your hands, until you have obtained a smooth and compact dough.

Wrap it in plastic wrap and let it rest in the refrigerator for about 1 hour.

The shortcrust pastry without butter is ready to be used for example to make biscuits or a tart.

Allergens

Flour: contains gluten from cereals included in EU Regulation 1169/2011

Potatoes: possible individual intolerance; possible reactivity in case of allergy to Gramineae, Birch, Parietaria

Extra virgin olive oil: unusual allergy; intolerance not described

Egg: included among the allergens in EU Regulation 1169/2011

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids

Eggs: source of Vitamin E that protects the immune system from harmful fatty acids

Safety / Intended use

Also recommended in case of:

Not to be administered in case of: