Maggie Beer'S Sour Cream Shortcrust Pastry - cooking recipe

Ingredients

250 g flour
200 g unsalted butter, very cold
125 ml sour cream

Preparation

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.
Add the sour cream and pulse again until 'just' incorporated. The mixture does not have to be perfectly smooth and uniform.
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.
Roll into the desired shape.
Rest again in the fridge.
Bake.