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Sour Cream Pastry

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Ingredients

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Sour Cream Pastry

  • 250 g flour
  • 200 g unsalted butter, chilled, cut into cubes
  • 125 g sour cream
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  • 6
    5min
    Preparation 5min
    Baking/Cooking
  • 7
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

  1. Place flour and butter into mixing bowl and mix 5 sec/speed 10.  Add sour cream and mix 10 sec/speed 8 or until pastry comes together and forms a ball.

    Remove from bowl, wrap pastry in cling wrap and refrigerate for 30 mins prior to using.

10
11

Tip

Can be frozen. Recipe can be doubled.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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  • This sour cream pastry is super easy and super...

    Submitted by Belistic on 3. August 2019 - 21:42.

    This sour cream pastry is super easy and super super tasty.

    It's buttery and light, I par-cooked it for 10mins in the AF, before I added my cooked pie fillings, then cooked it all for another 10mins...

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  • So quick and tastes great. Will use this as my...

    Submitted by JayDee_DeeJay on 4. June 2018 - 17:07.

    So quick and tastes great. Will use this as my “go to” pastry 👌🏻

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  • So easy to work with and lovely flaky texture when...

    Submitted by Sharon.thermomix on 22. May 2018 - 09:32.

    So easy to work with and lovely flaky texture when baked into your suggestion of 50/50 chicken mince, deli (dry style) ricotta and seasoned up with homemade pesto, pepper and sun-dried tomatoes.

    Made with bread flour and home made Creme Fraiche that needed using up....delicious! Definite keeper! 👌👌

    Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729

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  • Hi Maria, love your recipe

    Submitted by Auntie Sue on 30. September 2016 - 17:41.

    Hi Maria, love your recipe for rough puff pastry and the for rich pastry! I wonder could I use fresh cheese as Gervais instead of the sour cream to make it less rich? I will try this as it is! 

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  • i was abit nervous making

    Submitted by ammichael2014 on 15. May 2016 - 20:29.

    i was abit nervous making pastry for the first time but turns out there was nothing to be scared of. I used it to make a pumpkin, Spinach & caramelised onion tart & the pastry was nice & flaky. Will definitely use this recipe again!

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  • This has been my go to recipe

    Submitted by Mich2013 on 6. December 2015 - 11:36.

    This has been my go to recipe for pastry for quite some time now (was sure I had already given 5 stars but apparently not) my mum used to spend hours making this and was amazed when she saw how quickly I could make it! thumbs up all round!!

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  • Really yummy and rich, great

    Submitted by mellietopaz on 29. October 2015 - 18:34.

    Really yummy and rich, great for tops of pot pies. Thanks!

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  • thank you for sharing have

    Submitted by HelenWilliams on 7. June 2015 - 17:01.

    thank you for sharing have used for the guines pie recipe you also have THANK YOU!!!  Love

    Helen Williams

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  • Easy pastry, thanks will do

    Submitted by Mel-D on 24. May 2015 - 20:37.

    Easy pastry, thanks will do again. 

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  • Delish and perfect! Will

    Submitted by Pocockle on 15. March 2015 - 20:05.

    Delish and perfect! Will definitely make again tmrc_emoticons.)

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  • Am curious about the pastry. 

    Submitted by whiz on 5. January 2015 - 13:40.

    Am curious about the pastry.  I have read the other comments but not made it yet. Please could you tell me whether the pastry has a different flavour because of the sour cream, or does it just affect texture?  Also, does the pastry cook up like a flaky pastry perhaps (noting another comment about it breaking off when crimped).  Thanks

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  • Tried this with GF flour

    Submitted by Learning Journey on 3. January 2015 - 06:31.

    Tried this with GF flour loved the flavour was very crumbly though. Had mixed responses from the kids but I think this was a texture issue rather than a flavour issue as it was the non GF kids who didn't like it. Will try again though with a mix of flours and include some tapioca flour.

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  • Awesome pastry! Great

    Submitted by BozzyMum on 22. August 2014 - 16:09.

    Awesome pastry! Great texture!

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  • A tasty pastry but REALLY

    Submitted by Emelsy on 20. August 2014 - 20:03.

    A tasty pastry but REALLY REALLY filling. I put it on my pie and crimped the edges as I would do with puff pastry....this was a bad move. The edge bits fell off and I had to clean the oven afterwards! 

     

    All in all though a great pastry. Thanks. 

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  • Glad you liked it

    Submitted by Maria Stuart on 14. July 2014 - 06:33.

    Glad you liked it

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  • Maria, this was so simple and

    Submitted by thermodi on 13. July 2014 - 09:40.

    Maria, this was so simple and delicious. Thank you

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  • Hi -Sure you can add herbs,

    Submitted by Maria Stuart on 29. November 2013 - 08:57.

    Hi -Sure you can add herbs, if using fresh, chop up on sp 7 before first step. If using dry - just put in with flour. Parmesan can be grated after herbs have been chopped or before you add the flour! let me know what it is like! should be very yummy!

    Cheers Maria tmrc_emoticons.)

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  • Could I add herbs to this

    Submitted by charlioscar on 29. November 2013 - 08:28.

    Could I add herbs to this successfully and maybe a bit of Parmesan?? Was thinking of using it as a vegetable tart case? Thankyou!

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  • Totally brilliant. First time

    Submitted by JackEdge on 28. May 2013 - 14:58.

    Totally brilliant.

    First time EVER I have made successful pastry.

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  • Hi, Plain flour or bakers

    Submitted by Maria Stuart on 4. April 2013 - 06:57.

    Hi,

    Plain flour or bakers flour is fine to use in this recipe. Enjoy the pie!

    Cheers Maria tmrc_emoticons.)

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  • Hi Maria--I was just

    Submitted by Chantimama on 3. April 2013 - 21:53.

    Hi Maria--I was just wondering what type of flour is best to use for this recipe?  The recipe doesn't specify and I currently have 5 different flours sitting in my kitchen!  Making your Beef and Guinness pie tomorrow night and want to try this crust for the top.  Thanks so much!  tmrc_emoticons.D

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  • Hi Barb, Sour cream pastry is

    Submitted by Maria Stuart on 5. January 2013 - 20:35.

    Hi Barb,

    Sour cream pastry is great for pie tops, sausage rolls, you can use it for quiche pastry too if you like, it is very rich however, so i generally use it for pie tops as it is so much easier than flaky. The vego sausage rolls are nice in it too. Another favourite is to get equal amounts of chicken mince and fresh ricotta (from deli of supermarket) with some fresh pesto, mix all of this together for a sausage mince and make sausage rolls out of this filling using the sour cream pastry... sorry, cant help myself. I teach cooking too so happy to share lots of recipes if you want more!!

    Cheers Maria

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  • Just wondering what you would

    Submitted by barb on 4. January 2013 - 20:48.

    Just wondering what you would use this pastry for, sweet or savoury? I'm eager to try it. 

     

    Counterclock

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