Sour cream pastry

Sour cream pastry

By
From
Encyclopedia of Food and Cookery
Makes
sufficient dough for 12 × 8 cm tarts or turnovers

A rich, melting pastry. As it is very soft, chill well before rolling out to make it easier to handle. Use this pastry for turnovers, individual tarts, etc.

Ingredients

Quantity Ingredient
335g plain flour
1 teaspoon salt
185g butter, chilled and diced
1 egg
125g sour cream

Method

  1. Sift flour and salt into a large bowl. Add butter and rub into flour until mixture resembles coarse breadcrumbs. Make a well in centre.
  2. Beat egg and sour cream together and pour into well. Stir from centre, gradually incorporating flour to make a soft, pliable dough. Wrap in plastic wrap and chill for 1 hour before using.
  3. Unless otherwise indicated, bake sour cream pastry in a preheated hot oven (200°C).
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