Chopped dough
8 servings
40 minutes
Chopped dough is the basis of many classic European dishes, especially pastries. Its origin is linked to the traditions of French and British cuisines, where it is used for making tarts, quiches, and puff pastries. The dough has a unique texture—crispy and flaky—thanks to large pieces of butter inside. It does not require long kneading, making it ideal for quick preparation. The taste of chopped dough is delicate with a subtle creamy aroma, and its structure allows it to hold shape when baked, making it versatile for sweet and savory dishes. The main feature is cooling before use, which helps form the right texture. This dough will be a reliable base for many culinary masterpieces!
1
Sift 200 grams of flour and a small pinch of salt into a bowl. Cut cold butter and add it to the same bowl. Then, using a knife or a special dough cutter, chop the butter into the flour, leaving pieces the size of a hazelnut or slightly smaller.
- Wheat flour: 200 g
- Salt: pinch
- Butter: 100 g
2
Make a depression in the dough and pour in five to six tablespoons of ice-cold water. The water must be very cold so that the butter does not melt and the dough becomes slightly flaky. Therefore, it's better to put a lot of ice in a bowl and pour water over it before kneading the dough — this way, the water will remain cold regardless of the room temperature. So, when pouring water into the dough, gradually use your fingers in a circular motion to incorporate all the butter and flour into the water and knead the dough. There's no point in overworking it — the ball should be pliable but not too smooth, with visible chunks of butter inside.
- Water: 6 tablespoons
3
Slightly flatten the dough ball, wrap it in food film, and refrigerate for at least half an hour, preferably an hour.