Ingredients
0 portion(s)
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 5minBaking/Cooking -
7Preparation
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8
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Recipe is created forTM 31
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9
Recipe's preparation
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.
Accessories you need
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Spatula TM5/TM6
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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 The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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Comments
Add a commentBeautiful! Made double batch, froze some for...
Beautiful! Made double batch, froze some for later! Used bread flour and my HOMEMADE CREME FRAICHE...😉
fyi Search Recipe Community for my TM5 or TM6 recipe to make 1-2 L!
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
My go to pastry for quiche and savoury tarts, it...
My go to pastry for quiche and savoury tarts, it works spot on each time.
My blog: shazknit.blogspot.com
This sour cream pastry is super easy and super...
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...
So quick and tastes great. Will use this as my...
So quick and tastes great. Will use this as my “go to” pastry 👌🏻
So easy to work with and lovely flaky texture when...
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
Hi Maria, love your recipe
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!
i was abit nervous making
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!
This has been my go to recipe
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!!
Really yummy and rich, great
Really yummy and rich, great for tops of pot pies. Thanks!
thank you for sharing have
thank you for sharing have used for the guines pie recipe you also have THANK YOU!!!
Helen Williams
Easy pastry, thanks will do
Easy pastry, thanks will do again.
Delish and perfect! Will
Delish and perfect! Will definitely make again
Am curious about the pastry.
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
Tried this with GF flour
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.
Awesome pastry! Great
Awesome pastry! Great texture!
A tasty pastry but REALLY
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.
Glad you liked it
Glad you liked it
Maria, this was so simple and
Maria, this was so simple and delicious. Thank you
Hi -Sure you can add herbs,
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
Could I add herbs to this
Could I add herbs to this successfully and maybe a bit of Parmesan?? Was thinking of using it as a vegetable tart case? Thankyou!
Totally brilliant. First time
Totally brilliant.
First time EVER I have made successful pastry.
Hi, Plain flour or bakers
Hi,
Plain flour or bakers flour is fine to use in this recipe. Enjoy the pie!
Cheers Maria
Hi Maria--I was just
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!
Hi Barb, Sour cream pastry is
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
Just wondering what you would
Just wondering what you would use this pastry for, sweet or savoury? I'm eager to try it.