Sour Cream Pastry
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This recipe makes 24 servings
Ingredients
- 1-1/4 cups all-purpose flour
- 1 pinch salt
- 1/4 cup cold butter
- 1/4 cup lard
- 2 tbsp ice water, (approx)
- 4 tsp sour cream
Preparation
In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.
Whisk water with sour cream; drizzle over dry ingredients, stirring briskly with fork to form ragged dough and adding up to 1 tbsp (15 mL) more water if too dry. Press into disc. Wrap in plastic wrap; refrigerate for about 30 minutes or until chilled. (Make-ahead: Refrigerate for up to 24 hours.)
Whisk water with sour cream; drizzle over dry ingredients, stirring briskly with fork to form ragged dough and adding up to 1 tbsp (15 mL) more water if too dry. Press into disc. Wrap in plastic wrap; refrigerate for about 30 minutes or until chilled. (Make-ahead: Refrigerate for up to 24 hours.)
Source : Canadian Living Magazine: May 2008
- Keywords : Dessert; Pastry; Make-Ahead; Blend; Flour; Butter; Sour Cream;
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