CREAM CHEESE PIE PASTRY

Recipe tested and photo: Elsabie Templeton
The pastry is rich, tender and flaky, ideal for savory and sweet pastries and tartlets. I got 380 g of raw dough.

250 ml (140 g) cake flour
2 ml salt
125 g cold butter
125 g cream cheese or smooth cottage cheese
Sift flour and salt together.
Cut the butter into small pieces and rub into flour with fingertips until mixture resembles fine breadcrumbs.
Add the cream cheese and mix to a soft dough.
Cover the dough with plastic wrap and refrigerate for at least 1 hour, or until firm.
Roll out the pastry on a lightly floured surface to a thickness of about 3 mm.
As this is a soft pastry, it should be chilled before using. If pastry has been left overnight in a refrigerator, allow to stand at room temperature for at least 1 hour before rolling out.
Use as instructed in chosen recipe.
The pastry is usually baked in a preheated oven at 180 °C for 25 – 30 minutes, or until golden brown.

Note:
I used raw boerewors, pushed the meat out of the casing, keeping it in a sausage form and brushed the meat with Ina Paarman Spanish tomato flavor bomb paste. Roll the pastry around the meat to form a sausage roll and bake in a pre-heated oven at 180ºC for 25 – 30 min.