45 Minutes or Less, Family Pies

How to Make Hot Water Crust Pastry

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.

forkful of dingle pie made with hot water crust pastry

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.

chicken, bacon, and apricot pie made with hot water crust pastry

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.)

ingredients for hot water crust pastry

Put the lard and water in a small saucepan and heat it up until the lard has just melted and the water is boiling.

hot water and lard for hot water crust pastry

While the water is heating up, sift the flours and salt into a broad bowl.

sifting flour for hot water crust pastry

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.

stirring hot water crust pastry

Knead the dough for a minute or two, until it’s smooth and has cooled some.  This will build the gluten, strengthening the pastry.

kneading hot water crust 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.

finished hot water crust pastry

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!

holding a plate of beef and potato pie with a fork holding a chicken, bacon, and apricot pie cut in half person holding a dingle 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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meat pie made with hot water crust pastry

How to Make Hot Water Crust Pastry


  • Author: Emma
  • Prep Time: 7 minutes
  • Cook Time: 3 minutes
  • Total Time: 10 minutes
  • Yield: 1 pound (475g)
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: British

Description

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

  1. Place the lard and water in a small saucepan over medium heat until the lard has just melted and the water is boiling.
  2. Meanwhile, sift the flours and salt into a medium bowl.
  3. 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.
  4. Knead the pastry in the bowl or on a work surface until it’s smooth and has cooled a little.
  5. 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.

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