Sour Cream Pastry

[gertbysea]

This works for both sweet and savoury I feel.

Gert

[Halex]

I made this one for spinach quiche. Lovely pastry but it did shrink in the blind baking.

H

[Mama Fergie]

I made Gary's beef and guiness pies and they were fabulous.
I used Odette's onion jam and then followed his recipe exactly.
GD who is the apprentice chef said best pies she has tasted and asked me to make more.
I made one big one and with leftover pastry and meat mixture made 4  in my muffin tins.
Small ones were delicious even after being cooked, frozen and reheated.

[obbie]

I will do this saturday, thanks.

[blackwood]

Hello!!! Has anyone ever frozen this pastry?
I have some sour cream that needs to be used up...and I thought if I made this pastry and froze it at some stage? would that work???
If anyone has any ideas I'd love to hear! Thanks!

[gertbysea]

Yes I have frozen it and no problem at all.

Gert

[blackwood]

Ace! Thanks Gert! Did you freeze it before blind baking it or after?
thanks again!

[gertbysea]

I usually freeze the leftover dough but you could do after baking I guess so long as you fully bake it . It might go soggy if you just par bake it. Anyway worth a try.


Gert

[achookwoman]

This is a great recipe,  and yes I have frozen it,  unbanked.  No problems. 

[cookie1]

I freeze all sorts of pastry. Just roll the leftovers or whatever into a ball, package it and put in the freezer.

[meganjane]

This pastry does shrink a bit, but it's very forgiving. If you are reusing scraps, say if you're making small pies, fold scraps together and place in the fridge for 20 minutes. The pastry will then rest enough and won't shrink when you re-roll it.