May 26, 2017
Sour cream pastry is a stalwart of my cooking; I use it to make all variety of tarts and pies, both sweet and savoury. It's flaky and moreish, and it makes the perfect casing for this mushroom, Verjuice and thyme filling! I've never know this pastry to fail, but it's good to know beforehand that the amount of sour cream needed can vary each time you make it, depending on the conditions. Start with about two-thirds of the sour cream at first, then add more as needed.
