Post by SeaDragon on Dec 1, 2017 13:02:41 GMT 10
Maggie's Sour Cream Pastry
Recipe from The Cook and The Chef (ABC TV), Wednesday, 21 March 2007: Season 2 Episode 6
Ingredients:
125 g plain flour
100 g unsalted & chilled butter
60 ml sour cream (approx.)
Method:
Chop all the butter into small cubes. Weigh flour and put into mixer. Blend flour and butter until it resembles a large breadcrumb consistency.
Add sour cream gradually (see note below).
Turn onto a floured bench and pull together with your hands into a rectangle shape. Wrap in plastic wrap and chill for at least 20 minutes before rolling out and lining your tin.
Blind bake at 200°C for 12 minutes. Remove the foil and weights and bake for a further 5 minutes.
NOTE:
Check consistency before adding all of the sour cream, do not add all if it is not needed. When lining the tin, have the pastry come up high as the pastry will shrink.
Recipe from The Cook and The Chef (ABC TV), Wednesday, 21 March 2007: Season 2 Episode 6
Ingredients:
125 g plain flour
100 g unsalted & chilled butter
60 ml sour cream (approx.)
Method:
Chop all the butter into small cubes. Weigh flour and put into mixer. Blend flour and butter until it resembles a large breadcrumb consistency.
Add sour cream gradually (see note below).
Turn onto a floured bench and pull together with your hands into a rectangle shape. Wrap in plastic wrap and chill for at least 20 minutes before rolling out and lining your tin.
Blind bake at 200°C for 12 minutes. Remove the foil and weights and bake for a further 5 minutes.
NOTE:
Check consistency before adding all of the sour cream, do not add all if it is not needed. When lining the tin, have the pastry come up high as the pastry will shrink.