Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Main Dishes => Topic started by: meganjane on May 11, 2010, 07:40:35 am
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(http://i225.photobucket.com/albums/dd167/meganskinflint/Food/SourCreamPastryQuiche-1.jpg)
Sour Cream Pastry
Maggie Beer's Recipe
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.
Will post photo when it cools down!
Suggestions from other forum members.
JulieO-uses natural yoghurt instead of sour cream.
Forum members have used it for both sweet and savoury fillings.
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Great stuff MJ - that is a classic - I thought that somebody had already posted it on here? JulieO? Can't find in quick search so BIG THANKS - this is the best pastry (maybe Damien's pastry in Stephanie's book gives it a run, but this is the simpler)
It looks superb :-* :-* :-* :-*
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Looks delicious MJ, nice photo too. ;D
I don't think it was me Thermomixer, though I have made it many times, only I use natural yoghurt in place of the sour cream. :)
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What a great cook you are MJ - bet that German backpacker is enjoying his meals ;D ;D
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(http://www.thedishforum.com/smilies/blush-whistling/blush.gif) Thank you JD! yes, indeed he is enjoying his meals here. He's told his mother that she doesn't have to be concerned as he's eating very well.... ;D
I tried a search first to check to see if anyone else had posted this recipe, but couldn't find it. It's hard to know where to put pastry recipes. Since this is a savoury pastry, I posted in mains, but I think you could add some icing sugar and it would be a lovely sweet pastry too!
Julie, I wanted to use yoghurt, but thought that the fat content wouldn't be the same, so went with the original recipe. But, if you're happy with yoghurt, then I'll try that next time.
This pastry does shrink a little, so make sure you allow for that. I was glad of it, because I'd forgotten to grease the quiche pan! It didn't stick a bit. Whew!
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Looks delicious MJ, nice photo too. ;D
I don't think it was me Thermomixer, though I have made it many times, only I use natural yoghurt in place of the sour cream. :)
So do I JulioO. It's a great pastry - thanks MJ
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your quiche looks superb - are you able to share the recipe for the filling you used as well?
I usually make nconnellas recipe on this forum, "Delicious Vegetable Quiche" (in Vegetarian section) - which is beautiful.
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Oh gosh! I can't remember the recipe that I used! I'll have to go through my books and find out which one it was, unless I just made it up. I'm not sure now..... :-))
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Thanks for converting this recipe. It is one of those recipes I am always going to make - and the family talk about when we watch Maggie. Your quiche looks divine.
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Looking forward to trying my quiche which I made last night. It did shrink in the 5 minutes of cooking, but still looks delicious. Will report back once we've tried it.
I wonder whether it would work to have the pastry higher than the sides, and then it would shrink to the size of the dish? It only shrank a few centimeters.
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MJ that is a fantastic looking quiche. Sounds like another possible use for the yoghurt that folk have been making if they want to substitute yoghurt for the sour cream. Will have to give it a go. Another on my "to do" list.
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This is a very nice pastry & it does work well in the TMX. I usually use natural yoghurt but had some sour cream so used it instead. I was a little sticky but still manageable with a bit of flour on the board. Fabulous taste. Thanks for converting MJ
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I have made this pastry a few times now. Its really nice to work with. I made a chocolate and peanut tart (from the Careme pastry web site and Masterchef Mag vol1), and I have also used it for small lemon curd tarts and chocolate ganache tarts. Today I am doing it for a quiche with roasted pumpkin, and caramelized onions.
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Thanks for this terrific recipe. It is the first pastry that I have made in the TMX, and it was very easy. I have used it as a base for Beef and Beetroot Pies, with Careme pastry tops. I will post the recipe after a taste test tomorrow.
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my goodness chookie....,you are so prolific I am amazed it was your first pastry. Beef and beetroot pies sound great.
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I also am surprised Chookie. Did you pick up the beef and beetroot recipe on your SA travels? Careme pastry, now that definitely is South Australian.
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I had the Beef and Beetroot Pie at Penny's Hill winery, beautiful spot near Willunga in SA. The Careme pastry is VERY expensive in Victoria. It ranges between $8 and $10 for 375g. The sour cream Pastry costs less than $3 for 570g. I love good pastry but try not to cook it very often as I then eat too much. My Grandmother was a wonderful pastry cook and I still have her recipe which I should convert. At Maggie Beer's shop they sell a jam tart, made with the Sour Cream Pastry and filled with her Burnt fig Jam. A match made in heaven. Last night I made a jam tart, from the trimmings and filled it with Raspberry and Plum jam. 2 piggies that I know ate 1/2 each. Now you all know why I don't cook pastry very often. ;D ;D ;D ;D
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Yum Chookie, I will have to try that tart of Maggie Beers.
The beef and beetroot sounds rather good too.
My Mum used to break all the rules when she made pastry, but wow it was so flaky and so delicious that it was amazing. She had cool hands too which helped. I have hot hands and can only make short pastry. Oh well, less fat in it.
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Just a query to all those who put sweet fillings in this pastry, do you put any icing sugar or other sweetener in the pastry?
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I didn't add any sweetener for a sweet tart. It is a really lightly flavoured pastry that works for sweet or savoury.
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I never do MJ but that is just me.
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Good to know, thanks!
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whats the little Jack Russell doing MJ (playing with a ball?)
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:D It's a photo my daughter took of our gorgeous Gilly. She's sniffing a camellia that fell to the ground. My little girl (Gilly, not DS!!) passed away in my arms in January this year.
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I have always used a dollop of sour cream in my pastry (usually only sweet ones tho) and was very surprised to find Maggie did the same. I think my mum used to do it. Makes a lovely flaky crust...bit like me really, flaky....delish pic Megan! ;D
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i made this pastry on the weekend as a base for beef and guiness pies. I needed to add more flour as it was too sticky but the pastry was lovely and flaky. I will definitely be trying it again as it was quick and easy and turned out perfectly. I will be interested to see how it goes for a sweet rather than savoury dish.
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Do let us know Wonder, how it went.
Garry Mehigan from MasterChef made pies recently and this is the pastry he used. I'm going to try it with full cream yoghurt next time.
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thinking i might try this for lemon meringue pie what do others think?
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Sorry wonder I have only ever used it on top of a meat pie.
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I don't see why not. You usually use a short crust pastry I think.
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This works for both sweet and savoury I feel.
Gert
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I made this one for spinach quiche. Lovely pastry but it did shrink in the blind baking.
H :)
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I made Gary's beef and guiness pies and they were fabulous.
I used Odette's onion jam and then followed his recipe exactly.
GD who is the apprentice chef said best pies she has tasted and asked me to make more.
I made one big one and with leftover pastry and meat mixture made 4 in my muffin tins.
Small ones were delicious even after being cooked, frozen and reheated. :)
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I will do this saturday, thanks.
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Hello!!! Has anyone ever frozen this pastry?
I have some sour cream that needs to be used up...and I thought if I made this pastry and froze it at some stage? would that work???
If anyone has any ideas I'd love to hear! :) Thanks! :)
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Yes I have frozen it and no problem at all.
Gert
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Ace! Thanks Gert! :) Did you freeze it before blind baking it or after?
thanks again! :)
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I usually freeze the leftover dough but you could do after baking I guess so long as you fully bake it . It might go soggy if you just par bake it. Anyway worth a try.
Gert
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This is a great recipe, and yes I have frozen it, unbanked. No problems.
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I freeze all sorts of pastry. Just roll the leftovers or whatever into a ball, package it and put in the freezer.
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This pastry does shrink a bit, but it's very forgiving. If you are reusing scraps, say if you're making small pies, fold scraps together and place in the fridge for 20 minutes. The pastry will then rest enough and won't shrink when you re-roll it.