Barossa Cream Recipes

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MAGGIE BEER'S SOUR CREAM SHORTCRUST PASTRY



Maggie Beer's Sour Cream Shortcrust Pastry image

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

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

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

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