Hot water pastry

Hot water pastry

By
From
Baking
Makes
20 cm covered
Photographer
Vanessa Levis

This pastry sets firm enough to stand by itself even before baking. It is the traditional pastry for English cold pies such as pork or veal and ham pie, even when these are made in a mould. It must be used while it is still warm since it becomes brittle when cold.

Ingredients

Quantity Ingredient
525g plain flour
3/4 teaspoon salt
250g lard
1/2 cup water, plus 2 tablespoons

Method

  1. Warm the flour, then sift with the salt into a warm mixing bowl and make a well in the centre. Heat the lard with the water and, when boiling, tip into the well and mix with a wooden spoon until smooth. Use at once, keeping any dough not being worked in a covered bowl over hot water.
Tags:
baking
bakery
margaret
fulton
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