Author Topic: Sour cream pastry  (Read 7356 times)

Offline sue_purrb

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Re: Sour cream pastry
« Reply #15 on: September 25, 2012, 10:30:47 am »
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
Beauty is only fur deep.....

Offline cookie1

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Re: Sour cream pastry
« Reply #16 on: September 25, 2012, 12:32:21 pm »
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.
May all dairy items in your fridge be of questionable vintage.

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Offline goldfish

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Re: Sour cream pastry
« Reply #17 on: June 02, 2014, 08:48:16 am »
Anything from Uni's Zia has got to be good . . . ;D