Saturday, May 22, 2010

Maggie Beer's Sour Cream Pastry

Pastry making is not my forte. My hands seem to be too hot, or something! So, I was thrilled to find a pastry that worked beautifully for me and could be made easily in my Thermomix.

Sour Cream Pastry
Makes one large quiche or two smaller ones.
(To make a quiche, allow 20 minutes resting time for pastry and another 20 minutes resting time once pastry is in the tin, then a further 1/2 hour or so cooking time)
This is a deliciously short, flaky pastry that's well worth making.

200g chilled butter in chunks
250g plain flour

Process in  locked. (I actually put my bowl in the fridge for 10 minutes to chill it) for a few seconds until it looks like breadcrumbs.

120g sour cream (1/2 cup)

Add to  locked and process on speed 3-4 for a few seconds until crumbly, but beginning to come together. Tip out on to floured board. Bring together and throw on to counter a couple of times (helps prevent shrinkage!). Wrap in plastic wrap and refrigerate 20 minutes.
Place on to silicon mat. Bash with rolling pin to help with rolling out. Make a large rectangle or circle and place in flan tin. Rest in fridge for another 20 minutes. Bake in a very hot oven (220C) for 5 - 10 minutes until beginning to brown. If you have high sides on quiche tin, cover with foil. Remove from oven and discard foil. Inhibit pastry by placing a tea towel over the top and pressing down.
Pour in desired filling and bake for 25 - 35 minutes, depending on size.

I made a yummy vegetarian quiche with this pastry recently:

1 comment:

  1. Oh my, oh my... this pastry is GORGEOUS! Like you, I was shy to attempt pastry before getting Thermomix, and it has opened up a whole new world of baking for me. I love the sound of this recipe and it also serves as my introduction to something by your country's famous chef, Maggie Beer. Can't wait to try. It's always a good time for quiche, isn't it?