Persian Ghee & Sour cream Pastry.

Pastry Ingredients

 – 200g chilled Persian Ghee

– 250g plain flour

– 130g sour cream

– pinch of salt


Pastry Method

 1. In a food processor pulse the flour and Persian Ghee until it looks like course breadcrumb.

2. Add sour cream and continue to pulse until a dough starts forming into a ball.

3. On a flour dusted bench top/board, shape the pastry into a rectangle and wrap with plastic film and refrigerate for 15-20 minutes.

4. Roll the pastry out to 3 mm thick and cut into circle. Place into the pie mould and then rest in fridge for further 20 minutes.


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