Always make pastry in the coolest part of the day. The amount of sour cream in my sour cream pastry will always depend on the flour used and weather conditions. I find it is difficult to make my sour cream pastry in a small quantity, so I recommend making the full amount when you wish to use it, then dividing the pastry in two and wrapping both pieces in plastic film. Chill one half in the fridge to then use in your recipe, and freeze the second piece to use another time, it freezes very well.
