from one generation to the next
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.