United Kingdom / Basics
Hot Water Crust Pastry
Hot water crust is a type of pastry dough used for savory pies, such as pork pie and steak and kidney pie. As it contains lard, it is unsuitable for vegetarians. Vegetable fat or shortening can be substituted in equal measure, but the texture will be slightly different (and mouth-feel will be somewhat lighter) due to the "grain" of lard.
Ingredients
- flour, 6 oz170 g
- water, 6 fl oz170 ml
- lard, 3 oz85 g
- salt1 pinch
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Sift the flour and salt into a bowl. Make a well in the centre.
Place the water and lard into a saucepan over low heat. When the lard has melted, bring to a boil.
Pour the mixture into the centre of the flour.
Working very quickly, mix with a wooden spoon.
Knead briefly with hands to produce a smooth dough.
Sift the flour and salt into a bowl.
Place the water and lard into a saucepan over low heat. When the lard has melted, bring to a boil.
Quickly pour the flour into the saucepan.
Stir vigorously with a wooden spoon. It will form a smooth dough in seconds
