Author Topic: Sour cream pastry  (Read 7048 times)

Offline fundj&e

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Sour cream pastry
« on: August 18, 2012, 12:51:04 am »
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.
 




« Last Edit: July 19, 2014, 03:34:38 pm by judydawn »
i don't need a recipe i'm italian

Offline snappy

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Re: Sour cream pastry
« Reply #1 on: August 18, 2012, 01:06:09 am »
I love the old Italian family recipes!  It looks really nice and flaky.

Offline goldfish

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Re: Sour cream pastry
« Reply #2 on: August 18, 2012, 01:47:28 am »
This is wonderful!  Thanks heaps, Uni.  Will try it this weekend!

Offline Halex

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Re: Sour cream pastry
« Reply #3 on: August 18, 2012, 02:06:21 am »
Fantasic uni, would it be nice with lemon curd?

 :)
Mum to Crown Prince......

Offline fundj&e

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Re: Sour cream pastry
« Reply #4 on: August 18, 2012, 02:45:41 am »
i am sure it would be H

the biscuts in the  photo have pumkin jam in them
i don't need a recipe i'm italian

Offline dede

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Re: Sour cream pastry
« Reply #5 on: August 18, 2012, 05:58:48 am »
I like a pastry that can be used with savory or sweet. And no butter is even better. Don't like the butter pastry :)
Mandi, Mum of 5, Live in Tasmania. Work from home picture framing.

Offline Jude59

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Re: Sour cream pastry
« Reply #6 on: August 18, 2012, 06:03:15 am »
Just love the sound of this pastry! Thanks.
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Offline Cornish Cream

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Re: Sour cream pastry
« Reply #7 on: August 18, 2012, 11:15:06 am »
Looks a real winner Uni.Thank you :-* :-*
Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.

Offline Debbiebillg

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Re: Sour cream pastry
« Reply #8 on: August 18, 2012, 02:20:41 pm »
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 ?

Offline Halex

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Re: Sour cream pastry
« Reply #9 on: September 18, 2012, 07:31:39 am »
I used this pastry a few weeks ago for lemon meringue pie.

Brilliant, no shrinkage at all.

Thanks Uni


H :)
Mum to Crown Prince......

Offline Aussie Brenda

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Re: Sour cream pastry
« Reply #10 on: September 18, 2012, 07:33:43 am »
I have used this for savoury meat pies in the pie maker it was brilliant..

Offline fundj&e

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Re: Sour cream pastry
« Reply #11 on: September 20, 2012, 08:08:46 pm »
thanks ladies
i don't need a recipe i'm italian

Offline sue_purrb

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Re: Sour cream pastry
« Reply #12 on: September 21, 2012, 04:12:59 am »
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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Offline fundj&e

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Re: Sour cream pastry
« Reply #13 on: September 21, 2012, 06:01:59 am »
not really sure sue sorry , if i was doing it i would add more flour  :-))

i don't need a recipe i'm italian

Online cookie1

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Re: Sour cream pastry
« Reply #14 on: September 21, 2012, 08:12:25 am »
I often use natural Greek yoghurt where sour cream is called for.
May all dairy items in your fridge be of questionable vintage.

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