Ingredients

Method

• 250 ml cream, naturally soured (leave it out of the fridge for 2 days)
• 250 ml soft butter
• 500 ml cake flour
• 1 ml salt
• 15 ml caster sugar

Method

Ingredients

Combine the cream and soft butter in a large, wide bowl. Refrigerate to firm.
Sift together the flour, salt and caster sugar. Add the flour mixture to the bowl containing the chilled butter mixture.
Cut the two mixtures together with a knife until the mixture resembles even-sized breadcrumbs.
Press together into a ball, wrap in plastic wrap and chill for at least 20 minutes.
Cut the pastry in half, work with one half at a time and store the other half in the fridge as the pastry can be quite tricky to work with in hot weather.
Roll into a rectangle, fold in three, quarter turn and fold again.
Cook's notes:

Use this pastry to make Christmas Mince Pies

This recipe was created by Teresa Bredin, mother of Silwood’s Alicia Wilkinson. She was taught how to make this pastry as a young girl and went on to win countless prizes at the agricultural show!