Hot water crust pastry

Hot water crust is a type of pastry used for savoury pies, such as pork pies and steak and kidney pies. As it contains lard, it is unsuitable for vegetarian. Vegetable fat/shortening can be substituted in equal measure, but the texture will be slightly different (and mouthfeel will be somewhat lighter) due to the "grain" of lard.

Related Topics:
Pastry - Savoury - Pie - Pork pie - Steak and kidney pie - Lard - Vegetarian - Shortening

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Ingredients:

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• 170g (6oz) flour
• 170ml (6fl oz) water
• 85g (3oz) lard
• pinch salt

Method:

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• Sift the flour and salt into a bowl, making a well in the centre.
• Place the water and lard into a saucepan, when the lard has melted bring to the boil.
• Pour the mixture into the centre of the flour.
• Working very quickly, mix with a wooden spoon.
• Then knead with hands to produce a smooth dough.
• This pastry must be used whilst still warm, otherwise it will become brittle and hard to mould.

Variants:

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• Sometimes an egg yolk is added to the flour and salt mixture.