Maggie Beer’s Sour-Cream Pastry


  • 200g chilled unsalted butter, chopped
  • 250g plain flour, plus extra for dusting
  • ½ cup sour cream


  1. place the butter and flour and a pinch of salt in the bowl of an electric mixer with a paddle or food processor
  2. blend until the mixture resembles large breadcrumbs.
  3. Gradually add the sour cream, mixing until the pastry just comes together.
  4. Shape into a disc, then wrap in plastic wrap then chill for at least 20 minutes.

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