Sour Cream Pastry - Thermomix Recipes from Steph

Sour Cream Pastry

Psted by MeganJane Converted from Maggie Beer’s Recipe  from the Thermomix Forum

Makes one large quiche or two smaller ones. To make a quiche, allow 20 minutes resting time for pastry and another 20 minutes resting time once pastry is in the tin, then a further 1/2 hour or so cooking time  This is a deliciously short, flaky pastry that’s well worth making.


200g chilled butter in chunks

250g plain flour

Place bowl in the fridge for 10 minutes to chill it and  then add flour and butter and process for a few seconds until it looks like breadcrumbs.

120g sour cream (1/2 cup)

Add to bowl and process on speed 3-4 for a few seconds until crumbly, but beginning to come together. Tip out on to floured board. Bring together and throw on to counter a couple of times  -this helps prevent shrinkage! Wrap in plastic wrap and refrigerate 20 minutes.

Place on to silicone mat. Bash with rolling pin to help with rolling out. Make a large rectangle or circle and place in tin/tray. Rest in fridge for another 20 minutes. Bake in a very hot oven (220C) for 5 – 10 minutes until beginning to brown. If you have high sides on quiche tin, cover with foil. Remove from oven and discard foil. Inhibit pastry by placing a tea towel over the top and pressing down.

Pour in desired filling and bake for 25 – 35 minutes, depending on size.

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