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