Sour Cream Pastry. This extremely versatile pastry is suitable for any savoury flans, tarts, and quiches. It freezes well and is worth making as opposed to store bought frozen shortcrust pastry. Quantity will make 1 x 20cm quiche\/flan or 6 x 10cm individual flans.<\/p>\n
INGREDIENTS<\/p>\n
1 cup plain flour \/ Pinch salt \/ 125gm very cold butter roughly chopped \/ 2 tablspns sour cream<\/p>\n
METHOD<\/p>\n
Have all ingredients ready \u2013 mixture needs to be worked quickly.<\/p>\n
Place flour and salt in food processor then add knobs of butter with motor running – this will only take 30 seconds. With motor running, add sour cream \u2013 mixture will form a ball very quickly \u2013 turn processor off and tip mixture onto bench\/cling wrap. Shape into a flat disc and refrigerate for 30 mins. Roll out pastry between 2 sheets of cling film until it is about 1cm thick. Line flan tins with pastry.<\/p>\n
FILLING INGREDIENTS<\/p>\n
1x 375gm ricotta cheese
\n3 eggs, lightly beaten
\n100gm semi dried tomatoes \u2013 roughly chopped
\n2 tablspns continental parsley \u2013 chopped
\nSalt & freshly ground black pepper to taste.<\/p>\n
METHOD<\/p>\n
Mix all ingredients together in a bowl. Divide mixture between individual flans (or one whole quiche flan). Place in pre heated oven (200C \u2013 fan assisted) and bake 25mins until pastry is light golden, and mixture has risen and set in centre. If mixture is not setting and pastry \u2018browning\u2019 reduce temperature to 180C. Serve with a green salad. Delicious warm or can be served cold.<\/p>\n","protected":false},"excerpt":{"rendered":"
Sour Cream Pastry. This extremely versatile pastry is suitable for any savoury flans, tarts, and quiches. It freezes well and is worth making as opposed to store bought frozen shortcrust pastry. Quantity will make 1 x 20cm quiche\/flan or 6 x 10cm individual flans. INGREDIENTS 1 cup plain flour \/ Pinch salt \/ 125gm very […]<\/p>\n