Maggie Beers Sour Cream Shortcrust Pastry Recipes

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MAGGIE BEER'S SOUR CREAM SHORTCRUST PASTRY



Maggie Beer's Sour Cream Shortcrust Pastry image

Maggie is an Australian celebrity cook living in the Barossa Valley. She believes in simple food with great flavour and is a passionate cook.

Provided by Missy Wombat

Categories     Dessert

Time 50m

Yield 1 pie, 4 serving(s)

Number Of Ingredients 3

250 g flour
200 g unsalted butter, very cold
125 ml sour cream

Steps:

  • Chop the cold butter and put it in a food processor bowl with the flour. Pulse this mixture until the butter resembles chunks the size of olives.
  • Add the sour cream and pulse again until 'just' incorporated. The mixture does not have to be perfectly smooth and uniform.
  • Turn onto a well-floured, cool surface and roll the dough into a rectangle. cover and leave to rest in the fridge for 20 minutes.
  • Roll into the desired shape.
  • Rest again in the fridge.
  • Bake.

Nutrition Facts : Calories 642.2, Fat 46.7, SaturatedFat 29.2, Cholesterol 119, Sodium 20.7, Carbohydrate 48.8, Fiber 1.7, Sugar 0.2, Protein 7.7

SOUR CREAM PASTRY



Sour Cream Pastry image

This is a foolproof pastry that never gets tough no matter how you handle it. It is a dream to handle and tastes great. The sour cream yields a tender flaky pastry.Originally posted by Mean Chef.

Provided by Jeff Hixson

Categories     Dessert

Time 15m

Yield 1 1/3 pounds

Number Of Ingredients 4

2 cups all-purpose flour
1/8 teaspoon salt
8 ounces unsalted butter, chilled and cut into 1/4 inch slices
5 ounces sour cream (you can use unflavored low-fat yogurt, pastry will be less tangy)

Steps:

  • Put the flour and salt in a 3 qt bowl, stir to blend.
  • Scatter butter slices over flour and cut in with a pastry blender until the mixture consists of particles that vary in size from small peas to bread crumbs (you can use a food processor for this step).
  • Stir in the sour cream with a fork.
  • The pastry will appear dry because the sour cream is thick and does not disburse easily.
  • With your hands, manipulate the dough into a ball.
  • Divide in half, wrap in plastic and refrigerate until cold and firm- at least 4 hours, and up to 3 days or freeze for up to 1 month.

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