Hot Water Crust Pastry
Hot water crust is a type of pastry dough used for savory pies, such as pork pie and steak and kidney pie. As it contains lard, it is unsuitable for vegetarians. Vegetable fat or shortening can be substituted in equal measure, but the texture will be slightly different (and mouth-feel will be somewhat lighter) due to the "grain" of lard.
Ingredients
- 170 g (6 oz) flour
- 170 ml (6 fl oz) water
- 85 g (3 oz) lard
- 1 pinch salt
Method
- Sift the flour and salt into a bowl. Make a well in the centre.
- Place the water and lard into a saucepan over low heat. When the lard has melted, bring to a boil.
- Pour the mixture into the centre of the flour.
- Working very quickly, mix with a wooden spoon.
- Knead briefly with hands to produce a smooth dough.
- Sift the flour and salt into a bowl.
- Place the water and lard into a saucepan over low heat. When the lard has melted, bring to a boil.
- Quickly pour the flour into the saucepan.
- Stir vigorously with a wooden spoon. It will form a smooth dough in seconds
Notes
- Sometimes an egg yolk is added to the flour and salt mixture.
- To shape the dough for a small pie, the bottom of a jam jar works well.
- This pastry must be used while still warm; otherwise it will become brittle and hard to mould.
- Hot water pastry takes longer to cook than short crust or flaky pastry. It should be cooked until it colours.