Hot water pastry

Hot water pastry

By
From
Encyclopedia of Food and Cookery

This pastry sets firm enough to stand by itself even before baking. It is used for raised pies and is the traditional pastry for English cold pies such as pork or veal and ham pie, even when these are made in a mould. It must be used while it is still warm since it becomes brittle when cold.

Ingredients

Quantity Ingredient
600g plain flour
3/4 teaspoon salt
250g lard
125ml water, plus 2 tablespoons extra

Method

  1. Warm flour, then sift with salt into a warm mixing bowl and make a well in centre.
  2. Heat lard with water and, when boiling, tip into well and mix with a wooden spoon until smooth. Use at once, keeping dough not being worked in a covered bowl over hot water.
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