All Butter Short Crust Pastry

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Pâte brisée is a French short crust and can be made sweet or savory. This is a savory crust. Pâte is paste or dough in French and brisée is to break. The butter is cut into pieces and the flour is mixed into it ideally by slowly breaking the butter into the flour. In warmer weather like India this recipe works well because the dough should be shaped as a slightly flattened disc rather than a ball so it chills faster and is easier to roll out. In hot humid weather it helps to chill the knife and fork one plans to use as well as use a metal or glass bowl thats been chilled in the fridge. The cooler the ingredients and the less the flour comes in contact with warmth, which means handling it as little as possible the lighter and flakier the crust will be.



4 cups all-purpose flour
300 grams chilled unsalted butter, cut into small pieces using a fork and knife
Pinch salt
Ice cold water as required for binding

Large metal or glass mixing bowl refrigerated

knife and fork refrigerated


In a large mixing bowl use a fork and a knife to blend the flour, the butter, and the salt until the mixture resembles breadcrumbs. Sprinkle 2 tablespoons ice cold water, toss the mixture until the water is incorporated, then add another 2 tablespoons of cold water and using your finger tips form the dough into a flattish ball. Knead the dough very gently for no more than a minute. Do not press the dough down too hard. Slowly distribute the fat and roll into a round and slightly flat disc shape sing your finger tips lightly.  Wrapped the dough in a clean, dry, air tight plastic bag or container and refrigerate 75 minutes in warm weather before it is ready to roll.

Roll and bake as per the requirements of your recipe. Depending on the filling, the kind of pie or tart dish you use temperatures and quantities will vary.



A flavorful combination of roasted lentils, grains and spices. Meth refers to dried Methi or fenugreek seeds and the word Koot means to grind or powder. A classic from the state of Maharashtra where many signature dishes contain a nutritious combination of lentils, nuts, seeds and grains. Every home has their own recipe. This was my grand aunts version from Pune.

Traditionally stirred into mashed, boiled white rice with hot ghee. It is also eaten with flatbreads in the same way pita is eaten with Dukkah. It can also be stirred into yogurt to make a tasty dip. I also toss a teaspoonful into boiled lentils to add flavor. its also great with roasted vegetables and mashed eggplant. In colder climates it can be stored at room temperature for several months in an airtight jar. I keep mine refrigerated in humid weather.


½ cup raw, milled wheat grains

½ cup raw short or medium-grained rice, washed and completely dried
2 tsp husked, split Bengal gram or chana dal

2 tsp husked, split moong beans or moong dal

2 tsp husked, split pigeon peas or toover/arhar dal

2 tsp husked, split black gram or urad dal

1 tsp white sesame seeds

2 tsp coriander seeds
2 tsp cumin seeds
1 tsp fenugreek seeds

½ tsp turmeric powder
¼ tsp white pepper powder
6 dried red Byadgi or Kashmiri chillies, stalks and seeds removed
1 tbsp vegetable oil

½ tsp mustard seeds
¼ tsp asafoetida powder
2 tsp salt
1 tsp sugar



Roast the wheat and rice grains in a dry skillet on medium heat for about 6-8 minutes, till golden. Set aside to cool.

Add the dals to the skillet and roast them on medium heat for 6-8 minutes, golden. Set aside to cool.

Add the remaining ingredients, except the oil, mustard seeds, asafoetida powder, salt and sugar to the same skillet and roast them on medium heat, till fragrant and golden. Set aside to cool.

Grind the cooled grains to a fine powder. Add the dals and grind again to a smooth powder.

Add the remaining roasted ingredients and grind once more to a smooth powder.

Put the oil in a small pan on medium heat. When hot, sauté the mustard seeds and asafoetida powder for about 30 seconds.

Cool and add the contents of the pan to the powdered mix with the salt and sugar and grind again.

Taste for salt. The mixture must be slightly salty as it is eaten with plain, unsalted boiled rice.

Store in a clean, dry airtight container. Refrigerate for up to 1 month.