Sour Cream Pastry

Only 3 main ingredients to make this light tasting pastry. The only thing I would add is either salt or sugar depending on your choice of pie fillings. Can't get easier than this!

Sour Cream Pastry
via Maggie Beer
servings : I halved the recipe and yield 7-8 pcs. 8cm dia hand pies

Ingredients
250gm plain flour
200gm unsalted butter, chilled
125ml sour cream (used 12%, seems fine)

++ sugar, to taste , if using sweet filling
++ a pinch of salt, this will give pastry more depth in taste.

To make pastry
1) dice the butter, then pulse with the flour in a food processor / by hand until the mixture resembles fine breadcrumbs.

2) Add the sour cream and continue to pulse / knead until the dough starts to incorporate into a ball. Do not over mix or knead

3) Wrap the dough in plastic film and refrigerate for 20 minutes. Meanwhile pre-heat oven at 180°c

4
) Roll the chilled pastry out until 3 mm thick and cut to suit your chosen recipe.

5) Bake for 20-25 mins until golden brown.