Saturday, January 14, 2012

Maggie Beer's Sour Cream Pastry

If you are a fan of Maggie Beer, you should be quite familiar with her sour cream pastry. This is a super easy pastry to make and that is coming from a non baker like me. Please come back tomorrow for our Christmas lunch 2011 part 4 to find out what I prepared using this delicious short pastry!

recipe from Maggie's Table by Maggie Beer
you'll need;
200g chilled unsalted butter, diced
250g of plain flour
125ml of sour cream

Pulse butter with flour in a food processor until the mixture resembles breadcrumbs.

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

Wrap the dough in cling film and refrigerate for 20 minutes. Roll pastry out until 3mm thick to for both sweet and savoury recipes.


  1. I noticed that the sour cream pictured, comes in a milk-style carton. Here in the US, sour cream is quite thick and comes in a tub-style container. Can you substitute buttermilk in this recipe?

    1. I am not sure if buttermilk will work. The sour cream here is quite thick too, just that this particular brand comes in a milk carton form.

  2. I just love maggie beers pastry! :-)

  3. Can this pastry be frozen???

  4. I love your sour cream pastry. i have one question. how do i stop the pastry from shrinking during the cooking process

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  8. Hello, what are some pie recipes you use this with, please? :)


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