How To Make Gizzada || Short Crust Pastry Full Details

Welcome to the video, today we are making gizzada.

For the short crust base, measure out 400 grams of all-purpose flour and 200 grams of vegan butter.

Use a food processor to combine the flour and vegan butter, keeping everything cold.

Add a pinch of salt to the mixture in the food processor.

Blend until the mixture resembles cornmeal, scraping down the sides as needed.

Add water gradually, starting with 1 tablespoon, then 2 more tablespoons, until the dough comes together.

Transfer the dough to a cold bowl and use the tips of your fingers to gather the dough without overworking it.

Once the dough is combined, let it rest in the fridge for 20-30 minutes.

While the dough is resting, prepare the coconut filling by grating fresh coconut or using dehydrated coconut flakes if fresh is unavailable.

In a pot, add 1/2 cup of water, cinnamon powder, mixed spice, vanilla, and sugar to taste, and bring to a boil.

Once the sugar is dissolved, add the grated coconut and reduce the heat to low to simmer and reduce the mixture.

Taste the coconut filling and add more spices if needed, such as nutmeg and a little salt.

After the dough has rested, divide it in half and roll out one half on a floured surface, keeping the other half in the fridge.

Use a cookie cutter to cut out circles from the rolled dough.

Pinch the edges of each circle to form the shell, ensuring the dough is not crumbling.

Poke holes in the pastry shells to allow them to breathe while baking.

Bake the shells in the oven for 15-20 minutes until golden brown.

Once the shells are baked, fill them with the coconut filling and return to the oven for an additional 10 minutes.

After baking, check the gizzadas to ensure the filling holds together and the crust is golden and crusty.

Equipment Needed

Dietary

Allergens