Shortcrust pastry based on mayonnaise
6 servings
15 minutes
Mayonnaise-based shortcrust pastry is an unusual yet surprisingly tender and crumbly version of classic shortcrust pastry. Originating in Soviet cuisine as an economical and accessible recipe, it maintains its popularity due to its soft texture and ease of preparation. The mayonnaise in the dough acts as an emulsifier, giving the baked goods a subtle creamy flavor with a hint of tanginess. This dough is perfect for making cookies, tartlets, and pies with fruit or cream fillings. Its feature is the ease of handling; the dough does not require long kneading and becomes pliable and convenient for shaping after cooling. Mayonnaise shortcrust pastry is a true find for those who appreciate cozy homemade baking and experimental yet time-tested recipes.
1
Pour the sifted flour into a mound on the table. Make a well, add the margarine, and pour in the mayonnaise and sour cream.
- Margarine: 200 g
- Mayonnaise: 200 g
- Sour cream: 1 tablespoon
- Wheat flour: 200 g
2
Add eggs, sugar, and vanilla essence to the mixture.
- Chicken egg: 1 piece
- Sugar: 1 glass
- Vanilla essence: to taste
3
Knead the dough, cover it with a towel or plastic wrap, and let it rest in a cool place for 40 minutes.
