Author Topic: Sour Cream Pastry  (Read 37515 times)

Offline gertbysea

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Re: Sour Cream Pastry
« Reply #30 on: July 11, 2012, 09:19:04 am »
This works for both sweet and savoury I feel.

Gert
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Offline Halex

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Re: Sour Cream Pastry
« Reply #31 on: September 18, 2012, 07:36:07 am »
I made this one for spinach quiche. Lovely pastry but it did shrink in the blind baking.

H :)
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Re: Sour Cream Pastry
« Reply #32 on: September 18, 2012, 11:08:39 am »
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. :)

Offline obbie

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Re: Sour Cream Pastry
« Reply #33 on: September 27, 2012, 07:50:57 am »
I will do this saturday, thanks.
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Offline blackwood

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Re: Sour Cream Pastry
« Reply #34 on: June 04, 2014, 01:04:39 pm »
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! :)

Offline gertbysea

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Re: Sour Cream Pastry
« Reply #35 on: June 04, 2014, 01:13:09 pm »
Yes I have frozen it and no problem at all.

Gert
Gretchen in Cairns, Australia

Life is like an onion; you peel off one layer at a time and sometimes you weep. Carl Sandburg.

Offline blackwood

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Re: Sour Cream Pastry
« Reply #36 on: June 04, 2014, 01:26:18 pm »
Ace! Thanks Gert! :) Did you freeze it before blind baking it or after?
thanks again! :)

Offline gertbysea

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Re: Sour Cream Pastry
« Reply #37 on: June 04, 2014, 09:53:36 pm »
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
Gretchen in Cairns, Australia

Life is like an onion; you peel off one layer at a time and sometimes you weep. Carl Sandburg.

Offline achookwoman

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Re: Sour Cream Pastry
« Reply #38 on: June 04, 2014, 10:05:14 pm »
This is a great recipe,  and yes I have frozen it,  unbanked.  No problems. 

Offline cookie1

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Re: Sour Cream Pastry
« Reply #39 on: June 05, 2014, 02:07:05 am »
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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Offline meganjane

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Re: Sour Cream Pastry
« Reply #40 on: June 15, 2014, 11:05:07 am »
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.
A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
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