Flaky Sour Cream Shortcust

This is the best pastry recipe I have ever used, bar none. Passed to me by Marieke, who taught me so much about food and cooking, it is a dream to handle. It bakes into a strong, yet short flaky pastry that melts in the mouth. Especially good for savoury pies and pasties.

240g plain flour

200g unsalted butter, cut into small cubes

125mls sour cream

Food processor: process the flour and butter until it resembles fine fresh breadcrumbs. Add the sour cream and process only until a ball forms. Chill for at least 30 minutes before rolling.

By hand: Rub the butter into the flour, then add the cream and stir only until a ball forms. Chill for at least 30 minutes before rolling.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

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3 comments on “Flaky Sour Cream Shortcust”

1. Pingback: We All Should Eat Quiche | Sharing The Food We Love

2. Pingback: Apple Tarte Tatin | Please Pass the Recipe

3. Pingback: Vegetable Pasties « Please Pass the Recipe

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