Maggie Beers Sour Cream Shortcrust Pastry Recipes

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MAGGIE BEER'S SOUR CREAM SHORTCRUST PASTRY

Maggie is an Australian celebrity cook living in the Barossa Valley. She believes in simple food with great flavour and is a passionate cook.

Provided by Missy Wombat

Categories     Dessert

Time 50m

Yield 1 pie, 4 serving(s)

Number Of Ingredients 3



Maggie Beer's Sour Cream Shortcrust Pastry image

Steps:

  • Chop the cold butter and put it in a food processor bowl with the flour. Pulse this mixture until the butter resembles chunks the size of olives.
  • Add the sour cream and pulse again until 'just' incorporated. The mixture does not have to be perfectly smooth and uniform.
  • Turn onto a well-floured, cool surface and roll the dough into a rectangle. cover and leave to rest in the fridge for 20 minutes.
  • Roll into the desired shape.
  • Rest again in the fridge.
  • Bake.

Nutrition Facts : Calories 642.2, Fat 46.7, SaturatedFat 29.2, Cholesterol 119, Sodium 20.7, Carbohydrate 48.8, Fiber 1.7, Sugar 0.2, Protein 7.7

250 g flour
200 g unsalted butter, very cold
125 ml sour cream

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