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    You are in: Home / Australian / Maggie Beer's Sour Cream Shortcrust Pastry Recipe
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    Maggie Beer's Sour Cream Shortcrust Pastry

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Missy Wombat's Note:

    Maggie is an Australian celebrity cook living in the Barossa Valley. She believes in simple food with great flavour and is a passionate cook.

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    Ingredients:

    Serves: 4

    Yield:

    pie

    Units: US | Metric

    Directions:

    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.

    Ratings & Reviews:

    • on June 02, 2010

      55

      Simple pastry! Rich and luscious, makes any pie to die for! My favourite pastry for all pies

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Maggie Beer's Sour Cream Shortcrust Pastry

    Serving Size: 1 (138 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 642.1
     
    Calories from Fat 420
    65%
    Total Fat 46.6 g
    71%
    Saturated Fat 29.2 g
    146%
    Cholesterol 119.0 mg
    39%
    Sodium 20.6 mg
    0%
    Total Carbohydrate 48.8 g
    16%
    Dietary Fiber 1.6 g
    6%
    Sugars 0.2 g
    0%
    Protein 7.7 g
    15%

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