Sour Cream Pastry

April 2021

200g chilled unsalted butter
250g plain flour
135g sour cream


 

Method

Pulse butter and flour in a food processor until it looks like coarse breadcrumbs.

Add the sour cream and continue to pulse until the dough starts to incorporate into a ball.

Using your hands, shape pastry in a rectangle.

Wrap in plastic film and refrigerate for 10 minutes.