Tuesday, January 10, 2012

Maggie Beer's pastry recipe

Sour Cream Pastry:
250gms plain flour
200gms chilled unsalted butter, chopped
120ml sour cream.
Process the flour and butter until it resembles coarse breadcrumbs(in a food processor) and with the motor running gradually add about two thirds of the sour cream. Then only add as much of the remaining cream to make the pastry come together in a ball. Wrap in plastic and return to the refrigerator for at least 20 minutes before using. If you don't need the whole piece cut off the surplus and keep in the freezer until required.
It is delicious Nancy. Sorry it has taken so long to respond to your enquiry. Have a Happy New Year in 2012. I am so enjoying the videos on paper crafting ideas but I really need to put some of them into action.

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