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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.

Source and licence

"Hot Water Crust Pastry" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Hot_Water_Crust_Pastry, revision 4516043), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Hot_Water_Crust_Pastry&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4516043

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Sift the flour and salt into a bowl. Make a well in the centre.
  2. Place the water and lard into a saucepan over low heat. When the lard has melted, bring to a boil.
  3. Pour the mixture into the centre of the flour.
  4. Working very quickly, mix with a wooden spoon.
  5. Knead briefly with hands to produce a smooth dough.
  6. Sift the flour and salt into a bowl.
  7. Place the water and lard into a saucepan over low heat. When the lard has melted, bring to a boil.
  8. Quickly pour the flour into the saucepan.
  9. Stir vigorously with a wooden spoon. It will form a smooth dough in seconds