{"id":174,"date":"2010-05-22T12:15:00","date_gmt":"2010-05-22T12:15:00","guid":{"rendered":"http:\/\/islandrooster.net\/dev\/food\/index.php\/2010\/05\/22\/maggie-beers-sour-cream-pastry\/"},"modified":"2020-08-17T00:03:42","modified_gmt":"2020-08-17T00:03:42","slug":"maggie-beers-sour-cream-pastry","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2010\/05\/22\/maggie-beers-sour-cream-pastry\/","title":{"rendered":"Maggie Beer’s Sour Cream Pastry"},"content":{"rendered":"

Pastry making is not my forte. My hands seem to be too hot, or something! So, I was thrilled to find a pastry that worked beautifully for me and could be made easily in my Thermomix.<\/p>\n

Sour Cream Pastry<\/b>
\nMakes one large quiche or two smaller ones.
\n(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)
\nThis is a deliciously short, flaky pastry that’s well worth making.<\/p>\n

Ingredients:<\/b>
\n200g chilled butter in chunks
\n250g plain flour<\/p>\n

Process on speed 5 for 5 seconds or until it looks like largeish breadcrumbs.<\/p>\n

120g sour cream (1\/2 cup)<\/p>\n

Add the sour cream\u00a0and 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 (helps prevent shrinkage!). Wrap in plastic wrap and refrigerate 20 minutes.
\nPlace on to silicon mat. Bash with rolling pin to help with rolling out. Make a large rectangle or circle and place in flan tin. 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.
\nPour in desired filling and bake for 25 – 35 minutes, depending on size.<\/p>\n

I made a yummy vegetarian quiche with this pastry recently:<\/p>\n

\"\"<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

Pastry making is not my forte. My hands seem to be too hot, or something! So, I was thrilled to find a pastry that worked beautifully for me and could be made easily in my Thermomix. Sour Cream Pastry Makes one large quiche or two smaller ones. (To make a quiche, allow 20 minutes resting…<\/p>\n

Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":590,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","jetpack_post_was_ever_published":false,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":[]},"categories":[160,177],"tags":[139,8],"class_list":{"0":"post-174","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-bread-scones-pastry","8":"category-thermomix","9":"tag-pastry","10":"tag-thermomix","11":"entry"},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/thermogourmand.com.au\/wp-content\/uploads\/2010\/05\/dir_icon_locked.gif","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbQORu-2O","jetpack-related-posts":[{"id":105,"url":"http:\/\/thermogourmand.com.au\/index.php\/2012\/03\/11\/bacon-pumpkin-mini-quiches\/","url_meta":{"origin":174,"position":0},"title":"Bacon & Pumpkin Mini Quiches","date":"March 11, 2012","format":false,"excerpt":"I made these little morsels after another recipe I tried failed. They're delicious and very easy. The quantities have been estimated as I didn't measure anything! \u00a0 Mini Bacon & Pumpkin Quiches \u00a0 100g matured cheese, chunked 25g Parmesan cheese, sliced 400 \u2013 500g butternut pumpkin, peeled and chunked 2\u2026","rel":"","context":"In "Starters, Snacks & Afters"","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":932,"url":"http:\/\/thermogourmand.com.au\/index.php\/2015\/07\/14\/home-made-pies\/","url_meta":{"origin":174,"position":1},"title":"Home Made Pies","date":"July 14, 2015","format":false,"excerpt":"Home made pies\u00a0are a great way to use\u00a0up left over stews and casseroles. You can use an electric pie maker or non stick pie tins for smaller pies or make a larger one in a high sided flan tin. I like to use these pie tins: I've struggled with finding\u2026","rel":"","context":"In "Bread, Scones, Pastry"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/thermogourmand.com.au\/wp-content\/uploads\/2015\/07\/Pie-B-W.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":70,"url":"http:\/\/thermogourmand.com.au\/index.php\/2012\/08\/18\/baked-vegetable-samosas\/","url_meta":{"origin":174,"position":2},"title":"Baked Vegetable Samosas","date":"August 18, 2012","format":false,"excerpt":"I adore the Curry Puffs that the Malay community in Katanning are famous for and wanted to make something similar but without the deep frying. I checked quite a few recipes and came up with my own variation. The pastry is very easy to work with and scraps can be\u2026","rel":"","context":"In "Starters, Snacks & Afters"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/thermogourmand.com.au\/wp-content\/uploads\/2012\/08\/Samosas.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2818,"url":"http:\/\/thermogourmand.com.au\/index.php\/2023\/06\/25\/quick-and-easy-shortcrust-pastry\/","url_meta":{"origin":174,"position":3},"title":"Quick and Easy Shortcrust Pastry","date":"June 25, 2023","format":false,"excerpt":"This is such a great recipe. I'm not particularly good with pastry. I have hot hands - hence why I consider myself a good bread maker. However, I've never had a failure with this pastry recipe, it's quick, easy and very forgiving. Plus, it's firm enough to use as a\u2026","rel":"","context":"In "Thermomix"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/thermogourmand.com.au\/wp-content\/uploads\/2023\/06\/Pie-4-291x300.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":136,"url":"http:\/\/thermogourmand.com.au\/index.php\/2011\/05\/22\/rough-puff-pastry\/","url_meta":{"origin":174,"position":4},"title":"Rough Puff Pastry","date":"May 22, 2011","format":false,"excerpt":"This recipe\u00a0is entitled Rough Puff Pastry, but it actually turns out just like normal puff pastry! The method is rough, but the pastry sure isn't! This is an easy recipe, but it takes time, lots of waiting time. I start the day before I want to bake. I make three\u2026","rel":"","context":"In "Bread, Scones, Pastry"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/thermogourmand.com.au\/wp-content\/uploads\/2011\/05\/puff-pastry.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":135,"url":"http:\/\/thermogourmand.com.au\/index.php\/2011\/05\/28\/megans-perfect-pasties\/","url_meta":{"origin":174,"position":5},"title":"Megan’s Perfect Pasties","date":"May 28, 2011","format":false,"excerpt":"Recipe edited on 10th June, 2023. Previous recipe is great, this one is just fine tuned. These are the best pasties you'll ever taste! I often use only half the amount of mince and they are still fabulous. I am so thrilled to have made these. I adore bakery pasties\u2026","rel":"","context":"In "Side Dishes"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/thermogourmand.com.au\/wp-content\/uploads\/2011\/05\/Pasty-TN-rotated.jpg?resize=350%2C200","width":350,"height":200},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts\/174","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/comments?post=174"}],"version-history":[{"count":4,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts\/174\/revisions"}],"predecessor-version":[{"id":1353,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts\/174\/revisions\/1353"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/media\/590"}],"wp:attachment":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/media?parent=174"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/categories?post=174"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/tags?post=174"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}