Sour Cream Pastry Food

2 MINUTE SOUR CREAM PASTRY

Steps:

• 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

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 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.

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.

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.

SOUR CREAM PASTRY DOUGH

Steps:

• Cut butter into 1/2-inch cubes.
• To blend by hand:
• In a bowl with your fingertips or a pastry blender blend together flour, butter, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Stir in sour cream with a fork just until incorporated. Drizzle 4 tablespoons ice water over mixture and gently stir just until incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add enough remaining water, 1 tablespoon at a time, stirring until incorporated and testing, to give mixture proper texture. (If you overwork mixture or add too much water, pastry will be tough.)
• To blend in a food processor:
• In a food processor pulse together flour, butter, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Add sour cream and pulse just until incorporated. Drizzle 4 tablespoons water over mixture and pulse just until incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add enough remaining water, 1 tablespoon at a time, pulsing until incorporated and testing, to give mixture proper texture. (If you overwork mixture or add too much water, pastry will be tough.)
• To form dough after blending by either method:
• Turn mixture out onto a work surface and divide into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating it on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour, and up to 1 day.

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.

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 POCKETS

Steps:

• Mix together the flour, sour cream and butter or margarine in a large mixing bowl.
• Flour a pastry board and your hands. Make dough into small balls or roll them into 2 inch squares. Add a small amount of pastry filling, any flavor you like. Fold dough diagonally and press together. If you make balls, press a small rim around the outside so the filling does not seep out.
• Bake at 350 degrees F (175 degrees C) for 10 minutes and sprinkle on confectioners' sugar. A wonderful gift any time of the year.

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.