MY GRAN’S SOUR CREAM PASTRY RECIPE – FOOD.COM
Total time: 10 minutes
Prep time: 10 minutes
Yield: 1 2/3 lbs
|2 1/2 cups cake flour (625 ml)|
|1 teaspoon salt (5 ml)|
|1/2 lb butter, cold (250 g)|
|1 cup creme fraiche (250 ml) or 1 cup sour cream, thick (250 ml)|
- Ladle the flour (no need to sift fresh flour), with the salt into a processor fitted with the steel blade.
- Cut the hard, cold butter into small chunks and add. Like puff pastry, this one also loves being kept cold, even chilly!
- Mix, first at low speed, then faster, until mixture forms very fine crumbs and looks almost like yellow cornmeal.
- In South Africa sour cream and crème fraiche come in 250 g containers, which is about 1 cup, so I don’t even measure. I just scrape it into the processor. So if yours says "8 oz" it’s near enough to 1 cup, so scrape that into the processor now.
- Blend — speed not too high — until a dough ball forms. You might have to scrape down the sides once.
- Should it happen (and it shouldn’t really) that your dough is too dry, add a teaspoon of lemon juice or vinegar. But don’t add anything unless that ball refuses to form, which takes a couple of minutes.
- Normally it tends to be sticky when it’s removed from the bowl and blades: scrape with a spatula (silicone works best) on to a floured board. As soon as you pat it into a ball with that little bit extra flour, it comes together and is perfectly easy to handle.
- Form into a flattish rectangular ball shape, handling it briefly and lightly.
- Wrap in plastic and chill in fridge, at least 30 minutes or otherwise overnight.
- **Crème fraiche is my choice these days. It is thick and slightly acidic. A closed container in the fridge lasts much longer than sour cream, and normally long past its use-by date! So it’s worth trying to find it.
- When rolling out the pastry (flour the surface and the rolling pin) it is easiest to cut 1/3 or 1/2 off the ball of dough as it will have stiffened after chilling.
- Flatten it a little with the palms of your hands. Roll out thinly.
- Whatever you use it for, brush the raw pastry with beaten egg before baking. Also use beaten egg to patch pastry when needed.
- Always start this pastry at a high heat: I heat my fan/convection oven to 425 deg F/210 deg C, and keep it there for about 10 – 15 minutes to give the pastry time to puff up somewhat. Do keep an eye on it, as some convection ovens can be very hot and you want the pastry to rise, not burn.
- Then lower heat to medium, 350 deg F/180 deg C for the duration of the baking time.
- Try this pastry when making small individual meat or chicken pies — delicious! Otherwise use for deep-dish pies.
- Don’t try to bake blind, as it will slide down the sides of a pie plate. Use raw, and bake with the filling.
- Bake until pastry is golden brown and puffy.
Calories 2213.1, FatContent 165.1, SaturatedFatContent 103.1, CholesterolContent 488.5, SodiumContent 2426.1, CarbohydrateContent 164.4, FiberContent 3.5, SugarContent 0.9, ProteinContent 20.9
SOUR CREAM PASTRY RECIPE – FOOD.COM
Total time: 15 minutes
Prep time: 15 minutes
Yield: 1 1/3 pounds
|2 cups all-purpose flour|
|1/8 teaspoon salt|
|8 ounces unsalted butter, chilled and cut into 1/4 inch slices|
|5 ounces sour cream (you can use unflavored low-fat yogurt, pastry will be less tangy)|
- Put the flour and salt in a 3 qt bowl, stir to blend.
- Scatter butter slices over flour and cut in with a pastry blender until the mixture consists of particles that vary in size from small peas to bread crumbs (you can use a food processor for this step).
- Stir in the sour cream with a fork.
- The pastry will appear dry because the sour cream is thick and does not disburse easily.
- With your hands, manipulate the dough into a ball.
- Divide in half, wrap in plastic and refrigerate until cold and firm- at least 4 hours, and up to 3 days or freeze for up to 1 month.
Calories 2119.1, FatContent 162, SaturatedFatContent 100.6, CholesterolContent 424.1, SodiumContent 330.3, CarbohydrateContent 146.4, FiberContent 5.1, SugarContent 4.5, ProteinContent 23.1