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) 1x


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!



  • 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


  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.


  • 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 would be greatly appreciated.
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: British

Keywords: pastry, recipe

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