125ml sour cream
250g plain flour
200g unsalted butter, chilled
- Dice the butter into 1 cm cubes, then pulse with the flour in a food processor until
the mixture resembles fine breadcrumbs.
- Add the sour cream and continue to pulse until the dough starts to incorporate into a
ball. Flatten the ball slightly into a round shape to make it easier to roll out later.
- Wrap the dough in cling wrap and refrigerate for 20 minutes.
- Roll the chilled pastry out to 3 mm thick and cut to suit your chosen recipe.