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2 Minute Sour Cream Pastry

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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Scroll to the bottom of the post for the 2 Minute Sour Cream Pastry recipe

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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.

2 Minute Sour Cream Pastry
Yield: Enough for 1 22cm (8 inch) pie

2 Minute Sour Cream Pastry

Prep Time: 2 minutes
Total Time: 2 minutes

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

  • 250 gm (all purpose) flour (9 oz)
  • 200gm chilled, cubed unsalted butter (8 ounces)
  • 125 ml full fat sour cream (4 1/4 fl oz )
  • 3 level tbls icing sugar if making a sweet pie
  • 1/2 tsp salt if 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
  • preheat oven to 220c (430f)
  • lightly flour bench for roll pastry
  • line a 22cm (8 inch) tart/ pie tin with pastry leaving a lip over the edge and add filling
  • cut a smaller round for the lid and brush lip of base with beaten egg and seal lid onto the pie
  • brush top with beaten egg and cut a small cross in the centre of the lid to allow steam to escape
  • bake for 20 minutes at 220c (430f) then reduce heat to 180c (350f) and bake for a further 5-10 minutes until golden brown
  • if blind baking, line tart/pie tin with pastry - (trim excess pastry leaving 1cm - 1/2 inch above top of tin) then cover the pastry with baking parchment and fill with rice, chickpeas, 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

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 290Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 12mgSodium 214mgCarbohydrates 56gFiber 1gSugar 49gProtein 1g

Nutritional information provided here is only intended as a guide.

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4 comments

  1. Carol Curtis says:

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

    1. 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. 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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