Ingredients
Sour Cream pastry
- 200g Butter Cubed
- 250 grams plain flour
- 125 grams sour cream, this is half a cup
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place butter and flour in TM bowl. Process at speed 6 for 8 secs. Do not over process at this stage.
Add sour cream and process at speed 6 for 6 secs
The pastry is now ready to use
Sour cream pastry
Tip
This pastry is so easy to handle and has great flavour, colour and texture. I use it to line a tin for a tray bake base. I also use it for a quiche base and for sweet or savoury fillings
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
I didn't have any sour cream, so used natural yogurt instead (125g yoghurt and an extra 50g plain flour) and it turned out perfectly! This definitely needs to sit in the fridge for 10 minutes to firm up before trying to use, otherwise it is too delicate. I blind baked it at 220 degrees for 15 minutes before using to make a quiche Lorraine.
Fabulous and easy.
I love Careme sour cream pastry...but thought don't be lazy.
I was a bit too lazy however and attempted to make double in one go...don't do that as TMX doesn't cope. Just keep batch to same size in the recipe and make twice. It will only take a few seconds extra.
This batch is going to be pasties, but it would also be a terrific sweet tart base.
Thanks for sharing, this is a winner!
I made this gluten free (aldi flour) and it turned out pretty good. Next time I would possibly add in some xanthum gum as I didn't have any when I made this. Yummy pastry, easy to make but not all that easy to handle unless you put it in the fridge. This will be used again so thanks for sharing
I found this pastry to be very sticky and hard to roll out. I had rested it for 30 minutes in the fridge but it stuck to both my thermo mat and Silpat sheet. I looked up the original recipe and it does state to add only the amount of sour cream as needed. Even said none at all if not necessay. Next time I will only add a little. I also think I will add a pinch of salt or sugar depending on my use. It baked will and tasted delucious.
Thank you for sharing
I made this today and was amazed at how easy it is to work with, I did check out Maggie recipe and followed her by resting it in the fridge for 30 mins before rolling out.
I made pasties with the pastry for a luncheon and everyone was asking for the pastry recipe.
I certainly will not be using any other pastry from now on. It is way better than puff pastry.
I tried this last night but substituted greek yoghurt for sour cream and it turned out well.
Hi Olivia. I'm in the same boat! Did you have any luck? I used to make the Maggie Beer pastry in my pre-GF days and it really is amazing. Hope we can convert it!
I made this pastry after Gary Meighan made it on Master Chef last year and it was great. Glad you posted it here for easy reference
I made this today it was just lovely - made mini pastry cases for lemon tarts! I halved the recipe. thank you