Maggie Beer’s Sour-Cream Pastry
- 200g chilled unsalted butter, chopped
- 250g plain flour, plus extra for dusting
- ½ cup sour cream
- place the butter and flour and a pinch of salt in the bowl of an electric mixer with a paddle or food processor
- blend until the mixture resembles large breadcrumbs.
- Gradually add the sour cream, mixing until the pastry just comes together.
- Shape into a disc, then wrap in plastic wrap then chill for at least 20 minutes.