125ml sour cream
250g plain flour
200g unsalted butter, chilled
- Dice the butter, 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
- Wrap the dough in plastic film and refrigerate for 20 minutes.
- Roll the chilled pastry out until 3mm thick and cut to suit your chosen recipe.