Hot water crust pastry
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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. Ingredients:
Method:
- 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:
- Sometimes an egg yolk is added to the flour and salt mixture.