These savory pasta frolla mini cakes were prepared for my birthday party this year together with other fingerfood. They are very versatile and everybody loved them. Being very tasty, they well combined to other tasty food (like salmon and mayonnaise for example) or to sweeter food, creating interesting contrast. This pasta frolla is also a perfect base for pies and quiche.
Time of preparation
30’ + standing and cooking
for 25/30 mini cakes
250 gr White flour
125 gr cold vegetarian butter
5 gr salt
What did I use
a large bowl, a small glass, a fork, a baking tray, a sheet of baking paper, a rolling pin, plastic foil
How did I do
I kneaded fast with my fingertips the flour together with the butter and the salt. I added the egg and continued kneading. I formed a ball, I wrapped it in plastic foil and I let it stand in the fridge for at least one hour.
I sprinkled with some flour the surface on which I would stretch out the dough with the rolling pin, thin but not too much.
I used the glass to obtain circles of dough and I put them on the baking tray covered with baking paper. I used the fork to make small holes in my savory pasta frolla circles and I baked at 180 /200 °C in the oven until brownish on the surface (circa 20 minutes).
I let them cool completely and I filled and decorated my mini cakes. I let them stand in the fridge until the moment of serving.