serves
8-10
prep
15 minutes
difficulty
Easy
serves
8-10
people
preparation
15
minutes
difficulty
Easy
level
Ingredients
- 250 g (1⅔ cups) plain flour
- 2 tbsp caster sugar
- good pinch of salt
- 180 g cold unsalted butter, cubed
- 125 ml (½ cup) sour cream
- 2 tsp vanilla bean paste
Chilling time: 20 minutes
Instructions
Place the flour, sugar, salt and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs.
Add the sour cream and vanilla bean paste and use the pulse button to process briefly until the mixture just forms a ball.
Turn the dough onto a lightly floured, cool benchtop and shape into a disc. Wrap in plastic wrap and chill in the fridge for 20 minutes to rest. Use as directed in .
Baker’s tips
• This pastry will keep wrapped well in plastic wrap in the fridge for up to 3 days. Stand at room temperature for about 1 hour (depending on the weather) until softened slightly and pliable enough to roll easily.
Photography by Alan Benson. Styling by Anneka Manning. Food preparation by Tina McLeish.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at . Don't miss what's coming out of her oven via ,, and .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
