Sour Cream Pastry
A great basic pastry recipe to have on hand for use with your thermo mixer. This one has been shared with us by Amy Smith from Cooks in Your Kitchen. It is particularly great as a base for the Roast Pumpkin Quiche on the previous page!
Recipe Tester Feedback: "This was a really quick pastry recipe that could be used for multiple recipes. I had plenty left over to make little individual tartlets." - Shannon
No: Egg / Nuts
Contains: Gluten / Dairy
Total Preparation Time 25 minutes
Makes 1 batch for 1 large quiche
Can be frozen
Ingredients
- bakers flour - 250g, or plain flour
- butter - 200g, unsalted, cubed and chilled
- sour cream - 120g
Method
- Add flour (250g) and butter (200g) to bowl. Mix Speed 6 / 10 seconds or until mixture resembles fine breadcrumbs.
- Add sour cream (120g) to the bowl. Program 1 minute / Closed Lid / Kneading Function until dough comes together to form a soft but not sticky dough.
- Wrap dough in clingfilm and rest in fridge for 20 minutes.
- Roll out to 3mm thickness and use as required.
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