Sunday, May 3, 2015

Sour Cream Pastry

Determined to beat the Rainbow Lorikeets to my apple trees this year by netting them, I now have so many apples to use up! I decided to make a double quantity of this quick and easy short crust pastry. Some to use now and some to freeze for later. There is no sugar in this pastry, but it can be used for both sweet and savory dishes.

Sour Cream Pastry
200g unsalted butter, chilled and diced
1 3/4 cups flour
1/2 cup sour cream
Method
Pulse the butter and flour in a food processor until mixture resembles fine breadcrumbs. Add the sour cream and pulse until dough begins to form into a ball. Add a small amount of water if it is too dry to form a ball. Press into a disk and wrap in baking paper and chill for at least 20 minutes or freeze sealed in a snap lock bag until needed.

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