Ingredients
Sour Cream Pastry
- 250 g flour
- 200 g unsalted butter, chilled, cut into cubes
- 125 g sour cream
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place flour and butter into mixing bowl and mix 5 sec/speed 10. Add sour cream and mix 10 sec/speed 8 or until pastry comes together and forms a ball.
Remove from bowl, wrap pastry in cling wrap and refrigerate for 30 mins prior to using.
Tip
Can be frozen. Recipe can be doubled.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Beautiful! Made double batch, froze some for later! Used bread flour and my HOMEMADE CREME FRAICHE...😉
fyi Search Recipe Community for my TM5 or TM6 recipe to make 1-2 L!
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
My go to pastry for quiche and savoury tarts, it works spot on each time.
My blog: shazknit.blogspot.com
This sour cream pastry is super easy and super super tasty.
It's buttery and light, I par-cooked it for 10mins in the AF, before I added my cooked pie fillings, then cooked it all for another 10mins...
So quick and tastes great. Will use this as my “go to” pastry 👌🏻
So easy to work with and lovely flaky texture when baked into your suggestion of 50/50 chicken mince, deli (dry style) ricotta and seasoned up with homemade pesto, pepper and sun-dried tomatoes.
Made with bread flour and home made Creme Fraiche that needed using up....delicious! Definite keeper! 👌👌
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
Hi Maria, love your recipe for rough puff pastry and the for rich pastry! I wonder could I use fresh cheese as Gervais instead of the sour cream to make it less rich? I will try this as it is!
i was abit nervous making pastry for the first time but turns out there was nothing to be scared of. I used it to make a pumpkin, Spinach & caramelised onion tart & the pastry was nice & flaky. Will definitely use this recipe again!
This has been my go to recipe for pastry for quite some time now (was sure I had already given 5 stars but apparently not) my mum used to spend hours making this and was amazed when she saw how quickly I could make it! thumbs up all round!!
Really yummy and rich, great for tops of pot pies. Thanks!
thank you for sharing have used for the guines pie recipe you also have THANK YOU!!!
Helen Williams