South Africa
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A gorgeous, savoury mix of mushrooms, garlic, fresh thyme and creamy ricotta piled into a sour cream pastry case.
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Sour Cream Dough
Makes enough to line a 24cm pie tin. INGREDIENTS 2 cups (280g) SPAR Cake Wheat flour ½ teaspoon of salt ½ block (250g) SPAR butter, cubed ½ cup (125ml) SPAR sour cream (full fat) METHOD Rub the butter into the cake flour and salt until it resembles bread crumbs. Add the sour cream and bring the dough together without working it too much. Flatten into a 15cm-wide disc. Cover in cling film and pop in the fridge to rest for an hour. Use as you wish.
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