How to Make Hot Water Crust Pastry
This 5-ingredient hot water crust pastry is made with a unique method that's a lot easier than regular shortcrust. Your homemade meat pies will be even more delicious with this crisp, sturdy pastry!
Servings: 16 oz
Calories: 120kcal
Ingredients
- ½ cup lard
- ½ cup water
- 1¾ cup all-purpose flour
- ½ cup bread flour
- ¼ teaspoon salt
Instructions
- Place the lard and water in a small saucepan over medium heat until the lard has melted and the mixture is boiling.
- Meanwhile, sift the flours and salt into a medium bowl.
- Once the mixture 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 in the bowl or on a work surface until it's smooth and has cooled a little.
- Use immediately for a savory pie, or keep over gentle heat in a double boiler until needed. For free-form pies, shape the pastry cases while it is warm, but chill them in the fridge to harden before adding the fillings.
Notes
- Make sure all the ingredients and equipment are ready before you start.
- Using bread flour gives it extra strength, which is ideal for hand-raised pies. Feel free to substitute it with all-purpose flour.
- Add an extra splash of water if the pastry seems too dry or crumbly and doesn't want to come together.
- This pastry is wonderful for savory vegetarian and meat pies, but isn't recommended for sweet pies unless you add a couple tablespoons of sugar.
Nutrition
Serving: 2oz | Calories: 120kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 38mg | Potassium: 19mg | Fiber: 0.5g | Sugar: 0.05g | Vitamin A: 0.1IU | Calcium: 3mg | Iron: 1mg
