- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 350 kcal
Quick summary
“Delicious dough for mini pies, versatile and practical. It is a great option for those looking for a quick and tasty preparation.”
What you need to know
- Practically no prior preparation needed.
- Possibility of filling variations.
- Ease of freezing.
- Fast and delicious result.
Ingredients
Main
- 500g all-purpose flour
- 250g cold butter
- 150g of sugar
- 2 egg yolks
- 1 pinch of salt
- Ice-cold water (as needed)
Instructions
Principal
- Add the cold butter in cubes and mix with your fingertips until it forms a crumble.
- Add the sugar and the yolks, mixing well.
- Add cold water little by little, until the dough joins without sticking to the hands.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- On a floured surface, roll out the dough with a rolling pin until it is 0.5 cm thick.
- Line the mini pie tins with the dough, making an edge.
- Place the filling of your choice.
- Cover with more dough, sealing the edges well.
- Take to the oven for about 20 minutes or until golden.
- Remove from the oven and let it cool before serving.
Chef's tips
- Add the cold water gradually to avoid sticking.
- Use whole wheat flour to give a special touch.
- To avoid sticking, flour the surface during the opening of the dough.
Variations
- Add chopped walnuts to the filling for a crunchy touch.
- Use grated cheese in the filling for additional flavor.
- Add cubes of filão cheese to the filling to give texture.
Substitutions
- Replace the butter with neutral margarine.
- Replace the sugar with brown sugar.
- Replace all-purpose flour with whole wheat flour.
How to store
Leave at room temperature for up to 2 days. After this time, the dough may lose its texture and consistency.
Can it be frozen?
Yes, it can be frozen. Divide the dough into portions and place in a freezer bag. Defrost the desired portion before using.
What to serve with
Apple cider vinegar for seasoning.
Frequently asked questions
Can I make a smaller quantity?
Yes, just decrease the ingredients proportionally.
How do I wrap the dough?
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
How do I defrost the dough?
Thaw the desired portion before using, leaving it at room temperature for a few minutes.
Is cold butter necessary for the dough texture?
Yes, cold butter helps form the farofa and give texture to the dough.
