Hot water crust pastry

Hot water crust pastry

By
Leiths School of Food and Wine
Contains
3 recipes
Published by
Quadrille Publishing
ISBN
9781849495516
Photographer
Peter Cassidy

Hot water crust pastry is traditionally used for raised pies. It is an unusual pastry, similar to choux in that the fat and water are heated before mixing with the flour, although hot water crust pastry doesn’t rise when baked, and can be said to be twice cooked. Ideally, making the pastry and shaping the case should be done a day ahead to allow the pastry time to firm up before filling and baking.

Recipes in this Chapter

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