We recently had a discussion about good food and what some people used to think was good and now it’s bad and blah, blah blah. Over the years, I’ve tried the whole low fat, low carb, eat this, not that and frankly I am tired. I’m at the point now where I just want to eat tasty food and not feel completely polluted afterwards. I make sure to plan our meals with lots of vegetables and lean proteins but I won’t turn my back on a piece of homemade bread or pastry. This particular recipe is one of my new favorites, it’s quick and so versatile that the day I made this batch I used half for chicken pot pies and the other half for jam packets. I added some step by step pictures to show you how easy it is so, indulge
1 Cup Unsalted Butter – softened but still cold
2 Cups All Purpose Flour – unsifted
1/2 Cup Regular Sour Cream – (seriously, don’t use low fat)
1. In a large bowl using two knives, cut the butter into the flour mixture until it looks like coarse crumbs.
2. Using a fork, stir in the sour cream until blended.
3. Turn out onto a lightly floured surface and knead briefly until smooth.
4. Wrap the pastry in plastic wrap and refrigerate for two hours, from here you can use for any recipe that calls for puff pastry