Prep Time: 7 minutes
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Have you been looking for an easy, savory pastry recipe that tastes amazing? Look no further! This hot water crust pastry takes just 5 ingredients and a few minutes to throw together.
What is hot water crust pastry used for?
Hot water crust pastry is ideal for savory pies, such as this beef and potato pie. Since this pastry is quite strong when baked, it’s traditionally used for freestanding, hand-raised meat pies like pork pies or these chicken, bacon, and apricot pies.
How to Make Hot Water Crust Pastry
Since this recipe moves along quickly, I recommend measuring out all the ingredients before you start. You’ll need all-purpose flour, bread flour, salt, water, and lard. (Using a little bread flour in the pastry gives it extra strength.)
Put the lard and water in a small saucepan and heat it up until the lard has just melted and the water is boiling.
While the water is heating up, sift the flours and salt into a broad bowl.
Once the water is boiling, pour it immediately into the flour mixture and stir until a dough forms. It will look pretty dry at first, but will come together as you stir.
Knead the dough for a minute or two, until it’s smooth and has cooled some. This will build the gluten, strengthening the pastry.
Once the dough has been kneaded, use it immediately while it’s still warm, or keep in a double boiler until needed. Hot water crust pastry gets hard and brittle when it’s cooled.
Pro Tips
- Make sure all the ingredients and equipment are ready before you start.
- Heat the water and lard until the fat has just melted–don’t let it boil too long.
- Sift the flour to get rid of any lumps.
- Add a few drops of water if the pastry seems too dry or crumbly.
- Make sure to knead the pastry well to build up the gluten structure.
- Use the pastry while it’s warm. Keep it over gentle heat in a double boiler if you can’t use it right away.
Use your newfound baking knowledge to make one of these delicious meat pies!
- Chunky Beef and Potato Pie: a hearty beef stew baked under a golden pastry crust.
- Chicken, Bacon, and Apricot Pies: these cute individual pies are packed with layers of meat and apricot.
- How to Make Irish Dingle Pie: use up leftover roasted lamb in this flavorful pie.
Did you make this hot water crust pastry recipe? Just leave a comment below; I’d love to hear how you enjoyed it!
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How to Make Hot Water Crust Pastry
- Prep Time: 7 minutes
- Cook Time: 3 minutes
- Total Time: 10 minutes
- Yield: 1 pound (475g) 1x
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Pin RecipeDescription
This 5-ingredient European pastry is made with a unique method that’s a lot easier than regular pastry. Your savory meat pies will be even more delicious with this pastry!
Ingredients
- scant 1/2 cup lard (90g)
- 1/2 cup water (118 ml)
- 1 3/4 cup + 2 tablespoons all-purpose flour (225g)
- 1/3 cup + 2 tablespoons bread flour (50g)
- 1/4 teaspoon salt
Instructions
- Place the lard and water in a small saucepan over medium heat until the lard has just melted and the water is boiling.
- Meanwhile, sift the flours and salt into a medium bowl.
- Once the water is boiling, immediately pour it into the flour mixture and stir until a dough forms. The dough will appear too dry at first, but it will come together as you work it.
- Knead the pastry in the bowl or on a work surface until it’s smooth and has cooled a little.
- Use immediately, or keep over gentle heat in a double boiler until needed.
Notes
- Using bread flour in the pastry gives it extra strength, which is ideal for hand-raised pies. Feel free to substitute it with all-purpose flour.
- This pastry is wonderful for savory vegetarian and meat pies, but isn’t recommended for sweet pies.
- The pleasure of a 5 star review for this hot water crust pastry recipe would be greatly appreciated.
- Category: Dinner
- Method: Stovetop
- Cuisine: British
Keywords: pastry, recipe
After you’ve made the pastry…how long do you cook it for once you’ve filled your pie?? Also, if you don’t have bread flour, can you use all purpose flour for the whole thing?
The cooking time and temperature will depend upon the recipe you’re using the pastry for. For example, my recipe for individual chicken, bacon, and apricot pies cooks the pies at 400 F for 50 minutes.
I have never used 100% all-purpose for the pastry, but feel free to try. Just realize that the pastry will not be as strong, because all-purpose flour contains less gluten than bread flour.
Happy baking, Meagan!
This pastry is very good for savory pies. I like how this pastry is strong enough to support a filling.
★★★★★
Me too! It’s good eating, too.