Sour Cream Pastry

Recipe by Sarah Sweeney
Photography by Shanghoon

Special Food Feature - Turkey and Chorizo Pot Pie

INGREDIENTS
1-¼ cups all purpose flour
1 tsp 
sugar
1 tsp 
salt
1 tbsp parsley, chopped
1 tsp thyme, chopped
1 tsp rosemary, chopped
½ cup 
cold butter
½ cup sour cream
1 tbsp water

DIRECTIONS
In a large bowl whisk together flour, sugar, salt and herbs. Grate the butter into the flour and toss to coat with flour. Using your hands rubs the mixture together to incorporate the butter into the flour.

In a small bowl, mix together the sour cream and water. Drizzle over the flour mixture. Blend with a fork until a rough dough is formed.

Flatten the dough into a disc. Wrap in plastic wrap and allow to chili for 30 minutes before rolling out.

Yields one 9″ pie

Make Sarah’s Chicken & Chorizo Pot Pie from Issue 21

A Taste of Oaxacan Tlayuda con Chorizo

Mexico

Mexican Flatbread

Spicy and delightfully crispy, Tlayuda is a popular “antojito” or street snack in the Oaxaca region of Mexico.

 

INGREDIENTS:

2 cups canned black beans, drained, liquid reserved

1 tbsp minced garlic

1 small onion, finely chopped

1 tsp ancho chili powder

1 tsp cumin

2 large (12-inch) corn tortillas

1 cup chopped quesillo, queso fresco or feta

1 cup sliced chorizo

1 cup chopped cabbage or iceberg lettuce

1 tomato, cut into wedges

1 avocado, cut into wedges

1 lime to serve, cut into wedges

Salt and freshly ground black pepper, to taste

 

INSTRUCTIONS:

Preheat oven to 450F.

Place drained beans, garlic, onion, chili powder and cumin in a small pan. Cook gently over a medium heat until onion has softened a little. Place drained beans into bowl of food processor along with a little of the reserved liquid. Blend until roughly pureed.

Place tortillas on baking sheet and spread with black bean puree. Sprinkle with cheese, chorizo and bake for about 5 minutes until topping is hot and tortilla is crisp on edges. Top with avocado and tomato. Cut into wedges and serve with lime and fresh salsa.

Serves: 6