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.

Ingredients:
200g chilled butter in chunks
250g plain flour

Process in  . (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  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: