I work with a lovely, lovely lady and she makes all sorts of fantastic foodie things. I was chatting to her the other day about making mince pies and she told me all about this pastry recipe. I love it when people have recipes they know and love, and even more so when they can recite the recipe off the top of their head!
I was a little bit dubious about this one as it doesn’t sound like your normal pastry recipe but I went ahead and made it. Massive thumbs up from Mr P! I used the pastry to make mince pies but am also going to use it for other things too. I shall be sharing those recipes soon! I am also working on a gluten-free version, a dairy-free version and also a gluten-free and dairy-free version.
recipe: sour cream pastry
- 125ml sour cream
- 250g plain flour
- 200g chilled unsalted butter
The thing I love about this is the ease with which you can make it. If you have a food processor, pop the flour and chopped butter into the processor and pulse until it makes a mixture resembling breadcrumbs. If you don’t have a food processor, then using the rubbing-in method with your finger tips until it resembles breadcrumbs. Then once you have a breadcrumb mixture, add the sour cream and mix until it all comes together in a ball. I normally refrigerate for about 20 minutes at this point to firm it up. Then use the pastry to make your goodies! You can also freeze pastry until you need it.