Maggie Beer'S Sour Cream Shortcrust Pastry

1. 1

   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.

2. 2

   Add the sour cream and pulse again until 'just' incorporated. The mixture does not have to be perfectly smooth and uniform.

3. 3

   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.

4. 4

   Roll into the desired shape.

5. 5

   Rest again in the fridge.

6. 6

   Bake.

* Per serving · 4 servings · Values may vary.

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