MY GRAN'S SOUR CREAM PASTRY

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My Gran's Sour Cream Pastry image

Four ingredients into a processor, some chilling time, and you have a top-notch pastry. I seldom buy puff pastry any more: this is halfway between puff and short pastry and it's a winner, for me. It's quickly made in the processor, and likes to be handled lightly and kept cold. One note of caution: it's meant for savory dishes. Personally I have never used it for tarts or desserts. Of course it could work, but it is not really meant for that. It is ideal as a crust on family-sized meat or chicken pies, or to use as a pastry for small pies meant for one person. It's one of my late, beloved Granny Grietjie's recipes. Handle it lightly, and it prefers being kept cool or cold until it goes into the oven. Please note, NO bad transfatty acids here. Honest fats, yes, and please do not use margarine! Roll it out fairly thinly (1/4 inch) and paint it with egg before baking, to get that golden colour. Don't leave out the salt: the pastry seems to benefit from having salt added.

Provided by Zurie

Categories     < 15 Mins

Time 10m

Yield 1 2/3 lbs

Number Of Ingredients 4

2 1/2 cups cake flour (625 ml)
1 teaspoon salt (5 ml)
1/2 lb butter, cold (250 g)
1 cup creme fraiche (250 ml) or 1 cup sour cream, thick (250 ml)

Steps:

  • Ladle the flour (no need to sift fresh flour), with the salt into a processor fitted with the steel blade.
  • Cut the hard, cold butter into small chunks and add. Like puff pastry, this one also loves being kept cold, even chilly!
  • Mix, first at low speed, then faster, until mixture forms very fine crumbs and looks almost like yellow cornmeal.
  • In South Africa sour cream and crème fraiche come in 250 g containers, which is about 1 cup, so I don't even measure. I just scrape it into the processor. So if yours says "8 oz" it's near enough to 1 cup, so scrape that into the processor now.
  • Blend -- speed not too high -- until a dough ball forms. You might have to scrape down the sides once.
  • Should it happen (and it shouldn't really) that your dough is too dry, add a teaspoon of lemon juice or vinegar. But don't add anything unless that ball refuses to form, which takes a couple of minutes.
  • Normally it tends to be sticky when it's removed from the bowl and blades: scrape with a spatula (silicone works best) on to a floured board. As soon as you pat it into a ball with that little bit extra flour, it comes together and is perfectly easy to handle.
  • Form into a flattish rectangular ball shape, handling it briefly and lightly.
  • Wrap in plastic and chill in fridge, at least 30 minutes or otherwise overnight.
  • **Crème fraiche is my choice these days. It is thick and slightly acidic. A closed container in the fridge lasts much longer than sour cream, and normally long past its use-by date! So it's worth trying to find it.
  • When rolling out the pastry (flour the surface and the rolling pin) it is easiest to cut 1/3 or 1/2 off the ball of dough as it will have stiffened after chilling.
  • Flatten it a little with the palms of your hands. Roll out thinly.
  • Whatever you use it for, brush the raw pastry with beaten egg before baking. Also use beaten egg to patch pastry when needed.
  • Always start this pastry at a high heat: I heat my fan/convection oven to 425 deg F/210 deg C, and keep it there for about 10 - 15 minutes to give the pastry time to puff up somewhat. Do keep an eye on it, as some convection ovens can be very hot and you want the pastry to rise, not burn.
  • Then lower heat to medium, 350 deg F/180 deg C for the duration of the baking time.
  • Try this pastry when making small individual meat or chicken pies -- delicious! Otherwise use for deep-dish pies.
  • Don't try to bake blind, as it will slide down the sides of a pie plate. Use raw, and bake with the filling.
  • Bake until pastry is golden brown and puffy.

Nutrition Facts : Calories 2213.1, Fat 165.1, SaturatedFat 103.1, Cholesterol 488.5, Sodium 2426.1, Carbohydrate 164.4, Fiber 3.5, Sugar 0.9, Protein 20.9

Xyion Brooks
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I love this recipe! It's so easy to make, and the pastry is always perfect. I've used it to make both sweet and savory dishes, and it's always a hit.


Sherzaman Mirani
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This pastry is the best! It's so flaky and tender, and the sour cream gives it a really unique flavor. I highly recommend it.


Eunice Njumba
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I'm new to baking, and this recipe was perfect for me. It was easy to follow, and the pastry turned out beautifully. I'll definitely be making it again.


Barbara Williams
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This pastry is a game-changer. It's so easy to make, and it tastes amazing. I've used it to make everything from pies to tarts to cookies. It's always a crowd-pleaser.


Muzira Frank
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I've been making this pastry for years, and it's always a hit. It's the perfect pastry for any occasion.


Myrna Scott
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I'm a professional chef, and I can say that this pastry is top-notch. It's flaky, flavorful, and versatile. I highly recommend it.


jubin nila
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This pastry is so easy to work with. It's not too sticky or too dry, and it rolls out beautifully.


Beena kousar
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I love the tangy flavor of the sour cream in this pastry. It's a great change from the usual butter-based pastries.


Miki S
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I'm gluten-free, so I was thrilled to find this recipe. It's the best gluten-free pastry I've ever had. I've made it several times, and it's always perfect.


Rid Man
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This pastry is perfect for any occasion. I've used it to make pies, tarts, and even cookies. It's always a hit!


Aziz Saded
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I'm not much of a baker, but this recipe was so easy to follow. I made it for a potluck, and it was gone in minutes. Everyone loved it!


Destiny Thompson
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Wow, this pastry is amazing! I've never had anything like it before. It's so light and airy, and the sour cream gives it a really unique flavor.


Cheryl Bavidge
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This pastry is a dream come true! It's so flaky and tender, and the sour cream adds a lovely tang. I made it into a savory galette with roasted vegetables, and it was a huge hit with my family.


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