Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Cakes => Topic started by: fundj&e on August 18, 2012, 12:51:04 am
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recipe form my Zia Gabriella
2cups flour
300 mls of sour cream
Pinch of salt
Knead for 1.15 mins
Wrap and rest for 1 hour in the fridge or when needed upto 7 days
it is a very easy pastry to work with, and can be used in savory or sweet dishes
also can be frozen
Members' comments
Hally - I used this pastry a few weeks ago for lemon meringue pie. Brilliant, no shrinkage at all. Thanks Uni.
AB - I have used this for savoury meat pies in the pie maker it was brilliant.
sue purrb - I only have 200 mls sour cream....do you think it would work if I added 100 mls yoghurt, or should I reduce the flour to 1 1/3 cups instead?
I ended up adding the 100 mls yoghurt, the dough was still quite sticky after resting, but I gave it a quick knead on a well-floured mat, and it came together really well. I used half of the pastry for Chelsea's Egg and bacon pie, which turned out beautifully. It's a favourite, and I usually make it with the cream cheese pastry...this one seemed lighter.
I'd like to use the other half to make jam tarts using TM strawberry jam. Can anyone advise if I should blind bake them first, if so for how long, and what temp, or just fill with jam and bake...again, for how long and what temp? (Can you tell I haven't made jam tarts since I was little? Cheesy Interestingly, I don't remember my mum ever blind baking anything. Many thanks.
cookie1 - My Mum didn't either. She just cooked things on the bottom shelf for a while. When I blind bake I only do it for about 5 minutes. I know this is wrong but it works for me.
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I love the old Italian family recipes! It looks really nice and flaky.
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This is wonderful! Thanks heaps, Uni. Will try it this weekend!
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Fantasic uni, would it be nice with lemon curd?
:)
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i am sure it would be H
the biscuts in the photo have pumkin jam in them
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I like a pastry that can be used with savory or sweet. And no butter is even better. Don't like the butter pastry :)
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Just love the sound of this pastry! Thanks.
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Looks a real winner Uni.Thank you :-* :-*
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Hiya Uni, would you mind telling me does this pastry shrink ? I tried another sour cream pastry (if I remember right I made a quiche and blind baked the pastry after it had been chilled in the fridge) and it shrunk heaps ! So just wondering if this is the same ?
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I used this pastry a few weeks ago for lemon meringue pie.
Brilliant, no shrinkage at all.
Thanks Uni
H :)(http://img.tapatalk.com/d/12/09/18/ube8y2av.jpg)
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I have used this for savoury meat pies in the pie maker it was brilliant..
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thanks ladies
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I only have 200 mls sour cream....do you think it would work if I added 100 mls yoghourt, or should I reduce the flour to 1 1/3 cups instead?
Thanks,
Sue
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not really sure sue sorry , if i was doing it i would add more flour :-))
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I often use natural Greek yoghurt where sour cream is called for.
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I ended up adding the 100 mls yoghourt, the dough was still quite sticky after resting, but I gave it a quick knead on a well-floured mat, and it came together really well. I used half of the pastry for Chelsea's Egg and bacon pie, which turned out beautifully. It's a favourite, and I usually make it with the cream cheese pastry...this one seemed lighter.
I' d like to use the other half to make jam tarts using TM strawberry jam. Can anyone advise if I should blind bake them first, if so for how long, and what temp, or just fill with jam and bake...again, for how long and what temp? (Can you tell I haven't made jam tarts since I was little? :D Interestingly, I don't remember my mum ever blind baking anything ???)
Many thanks,
Sue
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My Mum didn't either. She just cooked things on the bottom shelf for a while.
When I blind bake I only do it for about 5 minutes. I know this is wrong but it works for me.
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Anything from Uni's Zia has got to be good . . . ;D