2 Minute Sour Cream Pastry

making beef pies with 2 minute sour cream pastry
too easy!

2 minute sour cream pastry is going to change your life. It’s super quick, foolproof and very forgiving. What’s not to like.

2 minute sour cream pastry ingredients on a marble bench
ingredients

If making pastry scares you…..this is the pastry for you!

Rich, tender, melt-in the-mouth, flaky and a complete doddle to make and work with. Jen is our resident pastry maker, whipping up time consuming puff pastry with complete ease and delivery. Whereby I, am never that confident making pastry and discovered this sour cream pastry that was heaven sent.

This pastry could not be easier to make. Throw everything in the food processor and blitz till you have a ball of pastry, wrap in cling film, refrigerate, then roll away. Success every time! Two minutes, go to whoa!

Watch How To Make 2 Minute Sour Cream Pastry

 

 

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italian lemon mascarpone tart

click on the link for the recipe…..Italian Lemon Mascarpone Tart

 

What’s your go-to pastry recipe? We would love to hear from you in the comments below when you make this easy 2-minute sour cream pastry.

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2 Minute Sour Cream Pastry


  • Author: Recipe Winners, recipe by Maggie Beer
  • Prep Time: 2 minutes
  • Total Time: 2 minutes

Description

This super quick pastry is going to become your new best pastry friend. Quick, flaky, melt-in-the-mouth, buttery and super easy to handle. Love.


Ingredients

  • 2 cups plain (all purpose) flour
  • 225g (8 ounces) chilled, cubed unsalted¬†butter
  • 1/2 cup full fat sour cream
  • 3 level tbls icing sugar if making a sweet pie
  • 1/2 tsp salt ¬†making a savoury pie

Instructions

  • place flour, salt or sugar and cubed butter in food processor
  • pulse till butter resembles coarse breadcrumbs
  • add sour cream and continue to pulse until mixture just starts to come together
  • turn out onto a bench
  • shape dough into a round flat disc
  • wrap dough in plastic film and refrigerate for 20 minutes – see notes
  • lightly flour bench for rolling
  • line tart/ pie tin with pastry and add filling
  • bake at 180c – 350f until cooked
  • if blind baking, line tart/pie tin with pastry – (trim excess pastry leaving 1cm – 1/2 inch above top of tin) then cover pastry with baking parchment and fill with rice, chick peas, or even sugar
  • cook for 15 minutes at 210c 420f in preheated oven
  • remove rice and baking parchment from tin
  • trim pastry back to level with the top of your tart/pie tin with a sharp knife (trimming after the first cook you will always have a level pastry shell without shrinkage)
  • return tart/pie tin to oven for another 10 – 15 minutes until golden and cooked
  • allow to cool, then fill and proceed with your filling

Notes

  • resting the dough in the fridge allows the gluten in the flour to relax and the pastry to chill
  • relaxed pastry won’t shrink nearly as much
  • Category: tarts and pies
  • Method: baking
  • Cuisine: Australian

Keywords: 2 minute sour cream pastry, shortcrust pastry recipe, shortcrust, shortcrust recipe, shortcrust pastry

 

Cooper

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4 comments

  1. Avatar Carol Curtis says:

    What a great recipe. Thank you girls, I will use this often.

    1. Avatar Recipe Winners says:

      Hi Carol, since we discovered this little gem it has become our main pastry recipe so we’re sure you’ll find many ways to use it also. Thanks for rating us. Jo and Jen

  2. Hello, can you please help. My pastry seems to melt away and just sinks. What am I doing wrong. Thank you

    1. Avatar Recipe Winners says:

      Hi Janey, It sounds as though your oven temp is not hot enough. Do you have a oven thermometer to check the temperature? Also the butter needs to be chilled when making and it is very important to chill the pastry before rolling it out. Please let us know and maybe we can delve further into what is going on. We know there is nothing worse, or disappointing to make something and things go wrong. Look forward to hearing from you. Kind regards Jo and Jen

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