Best Sour Cream Pastry Recipes

SOUR CREAM PASTRY

Steps:

• Put the flour and salt in a 3 qt bowl, stir to blend.
• Scatter butter slices over flour and cut in with a pastry blender until the mixture consists of particles that vary in size from small peas to bread crumbs (you can use a food processor for this step).
• Stir in the sour cream with a fork.
• The pastry will appear dry because the sour cream is thick and does not disburse easily.
• With your hands, manipulate the dough into a ball.
• Divide in half, wrap in plastic and refrigerate until cold and firm- at least 4 hours, and up to 3 days or freeze for up to 1 month.

MAGGIE BEER'S SOUR CREAM SHORTCRUST PASTRY

Steps:

• Chop the cold butter and put it in a food processor bowl with the flour. Pulse this mixture until the butter resembles chunks the size of olives.
• Add the sour cream and pulse again until 'just' incorporated. The mixture does not have to be perfectly smooth and uniform.
• Turn onto a well-floured, cool surface and roll the dough into a rectangle. cover and leave to rest in the fridge for 20 minutes.
• Roll into the desired shape.
• Rest again in the fridge.
• Bake.

SOUR CREAM PASTRY DOUGH

Steps:

• Combine flour, salt and sugar in food processor and pulse a few times to mix. Cut cold butter into 1/2-inch cubes. Distribute the butter cubes over the flour mixture and put the entire work bowl in the freezer to chill for about 20-30 minutes. Chill about a half cup of water with ice cubes. Combine sour cream, lemon juice, and 2 Tbsp ice water in a pyrex measuring cup. Remove work bowl from freezer and return to processor. Lightly pulse butter and flour together several times until butter forms a very coarse meal with large, pea-sized pieces left intact. Add the sour cream mixture and pulse briefly until dough just comes together. If dough is still too dry and doesn't cohere when squeezed together, then pulse in remaining 1-2 tablespoons of ice water to moisten. Turn dough out onto work surface and form into a disk. Wrap dough in a zip-top bag, wax paper or plastic wrap and put in refrigerator to rest for at least 1 hour or up to 2 days. When ready to use, roll out and form dough according to application. Brush surface lightly with some egg-wash and bake pastry at 400 degrees for about 30 minutes or until golden brown.

SOUR CREAM PASTRY

Steps:

• Pulse flour, salt and baking powder in food processor.
• Add shortening. Pulse until mixture resembles coarse meal.
• Stir together sour cream and egg; pour all at once into flour and pulse until it just comes together.
• Dump out onto wax paper. Gather into a disk, wrap in the wax paper and chill at least 20 minutes.
• Cut into two pieces, rewrap one and return it to the refrigerator.
• Roll on a lightly floured surface.
• Fill and bake according to filling recipe.

SOUR-CREAM PASTRY

Steps:

• Put 3 1/4 cups of the flour, salt to taste, baking powder, butter, eggs and sour cream into the container of a food processor. Process until thoroughly blended.
• If a food processor is not used, put the flour, salt to taste and baking powder in a mixing bowl. Add the butter and cut it with two knives or a pastry blender until the mixture looks like coarse cornmeal. Using a fork, add the eggs and thoroughly blend.
• Scrape the mixture out onto a lightly floured board and knead as briefly as possible, using as little flour as possible to make a smooth and workable dough.
• Shape the dough into a flat cake and wrap it in plastic wrap. Chill until ready to use.

MY SOUR CREAM PASTRY FOR TURNOVERS

Steps:

• 1. Measure the flour and sugar into a medium bowl. Cut in butter with a pastry blender until mixture is crumbly. Add sour cream and mix lightly with a fork until dough clings together and starts to leave sides of bowl.
• 2. Gather dough together with hands and knead a few times. Wrap dough in wax or parchment paper. Chill over night for best results. You can also use it after chilling a few hours, but overnight is best.
• 3. Roll pastry out in the shape you want and make your turnovers. I usually roll out in a rectangle and cut in strips (see picture above), put a filling on one side, fold over and press firmly with the end of a fork. Bake 25 minutes at 350.

MEATLOAF IN SOUR CREAM PASTRY

Steps:

• Sift the flour and salt together into a large bowl. With 2 knives cut in the butter until the mixture is like coarse meal.
• In a separate bowl mix the egg and sour cream. Add this to the flour mixture until the dough forms a soft, pliable ball. Wrap the dough in wax paper and refrigerate for 1 hour.
• After chilling, divide the dough in half and roll out each half to a rectangle 6"x14". Save any scraps of dough. Butter the bottom of a flat cookie sheet or jelly-roll pan. Put one sheet of the pastry onto the pan.
• Melt butter in a 12" skillet. Add the mushrooms and cook them for 6 - 8 minutes, until lightly colored. Add the meat and continue to cook until the meat loses all trace of pink color. Combine the mushrooms, cooked meat, onion, parsley, cheese, and milk in a large mixing bowl.
• Form the meat mixture into a ball and put it in the center of the dough. With your hands, very gently pat the meat into a loaf shape. Cover this with the second piece of pastry dough and seal the edges with a fork.
• Moisten the dough with a pastry brush dipped in the egg and 2 Tbl milk which has been beaten together. Prick holes in the top of the loaf to allow steam to escape.
• Roll out the scraps of dough and cut them into strips. Crisscross these over the top of the loaf to form a design. Again brush it with the egg/milk mixture.
• Bake the loaf at 375°F for 45 minutes, when the pastry will be golden brown.

BLACK PEPPER AND SOUR CREAM PASTRY DOUGH

Steps:

• Blend together flour, salt, pepper, sugar, butter, and shortening with your fingertips or a pastry blender until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps.
• Stir together sour cream and ice water, then stir into dough with a fork until incorporated. Gather dough into a ball.
• Flatten dough into a 6-inch square on a lightly floured surface. Roll out into a roughly 18- by 6-inch rectangle and fold into thirds (like a letter) to form a 6-inch square.
• Turn dough so an open-ended side is nearest you, then roll out dough into an 18- by 6-inch rectangle again, dusting work surface with flour as necessary. Fold into thirds same as above.
• Repeat rolling and folding 1 more time, then chill dough, wrapped in plastic wrap, at least 1 hour.

MY GRAN'S SOUR CREAM PASTRY

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.

LIHAMUREKEPIIRAS (MEATLOAF IN SOUR CREAM PASTRY)

Steps:

• *Beef, pork, ham, lamb or veal or a combination of any of these. 4 cups cooked.
• Pastry:.
• Sift the flour and salt together into a large chilled bowl.
• Drop the 1/4-inch bits of butter into the bowl.
• Working quickly, use your fingertips to rub the flour and butter together until they have the appearance of flakes of coarse meal.
• In a separate bowl, mix together the egg and sour cream and stir into this the flour-butter mixture, working with your fingers until you can gather the dough into a soft, pliable ball.
• Wrap in wax paper and refrigerate 1 hour. Cut the chilled dough in half and roll out each half to rectangles of 6 by 14 inches each, setting aside any scraps.
• Butter the bottom of a jelly-roll pan with 1 tablespoon of soft butter.
• Lift 1 sheet of the pastry over the rolling pin and unroll it into the pan, or drape the pastry over the rolling pin, lift it up and unfold it into the pan.
• Meat Filling:.
• Combine the egg & milk; set aside.
• Melt the 4 tablespoons of butter in a 10- to 12-inch skillet.
• When the foam subsides, add the chopped mushrooms and cook them over moderate heat, stirring frequently, for 6 to 8 minutes, or until they are lightly colored.
• If you are using ground raw meat, add it to the skillet and cook, stirring occasionally, for another 8 to 10 minutes, or until the meat loses its read color and any accumulated liquid in the pan cooks completely away.
• Scrape the meat mixture from the skillet (or the mushrooms and already cooked meat) into a large mixing bowl and stir in the chopped onions, parsley, cheese and milk.
• Now gather this meat mixture into a ball and place it in the center of the dough in the pan.
• With you hands, pat the meat into a narrow loaf extending across the center of the dough from one end to the other. Lift the second sheet of pastry over the pin and gently drape it on top of the meat loaf; press the edges of the 2 sheets together.
• Dip a pastry brush into the combined egg and milk mixture and moisten the edges of the dough.
• Press down on the edges all around the loaf with the back of a fork (the tines will seal the edges securely).
• Prick the top of the loaf in several places with a fork to allow steam to escape.
• Preheat the oven to 375°F.
• Gather together into a ball all of the excess scraps of dough and roll it out to a thin rectangle.
• With a pastry wheel or small, sharp knife, cut this dough into long, narrow strips. Brush the loaf with more of the egg and milk mixture and crisscross the pastry strips over the top of the loaf in an attractive pattern.
• Now brush the strips with the milk and egg mixture and set the jelly-roll pan in the center of the oven.
• Bake for 45 minutes, or until the loaf has turned a golden brown.
• Serve thick slices of the hot meat loaf, accompanied by a bowl of cold sour cream and a side dish of lingonberries.

SOUR CREAM PASTRY

Steps:

• Combine the flour and salt in a food processor and pulse once or twice to mix. Cut the butter into chunks and add it to the processor. Process until the mixture resembles coarse cornmeal. Add the sour cream and pulse until the dough forms a ball. Remove the dough and knead it a few times. Wrap the dough in waxed paper and refrigerate for at least 1 hour. The dough can be frozen for up to 1 month; allow it to thaw partially before rolling.