Hot water crust pastry: Difference between revisions

Latest revision as of 16:27, 16 February 2025

Hot Water Crust Pastry[edit]

Hot water crust pastry is a type of pastry used for making savory pies, such as pork pies. It is known for its sturdy and crisp texture, which makes it ideal for holding moist fillings. This pastry is unique due to its preparation method, which involves heating water and fat before mixing it with flour.

Preparation[edit]

The preparation of hot water crust pastry begins with boiling water and fat, typically lard or butter, until the fat is fully melted. This hot mixture is then poured into a bowl containing flour and salt. The heat from the liquid partially cooks the flour, resulting in a dough that is pliable and easy to shape.

Once the dough is formed, it is kneaded briefly and then rolled out. The dough is often used to line a pie tin or mold, with excess dough reserved for creating a lid or decorative elements. The filled pie is then baked until the pastry is golden brown and crisp.

Uses[edit]

Hot water crust pastry is traditionally used in the making of pork pies, particularly the Melton Mowbray pork pie, which is a specialty of the town of Melton Mowbray in Leicestershire, England. This type of pastry is well-suited for pies with moist fillings because it does not become soggy easily.

The pastry can also be used for other types of savory pies, such as game pies and gala pies, which often contain a mixture of meats and are sometimes layered with hard-boiled eggs.

Characteristics[edit]

Hot water crust pastry is characterized by its firm and crisp texture. Unlike other pastries, it is not flaky, but rather has a dense and robust structure. This makes it ideal for pies that need to be transported or stored for a period of time, as it holds its shape well.

The pastry's unique texture and flavor are a result of the hot water and fat mixture, which partially cooks the flour and creates a dough that is both strong and flavorful.

Related Pages[edit]

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 == Hot Water Crust Pastry ==
-Hot water crust pastry is a type of pastry that is commonly used in British cuisine. It is known for its unique method of preparation, which involves using hot water to bind the dough together. This results in a sturdy and crisp pastry that is perfect for savory pies and pastries.
+[[File:Melton_Mowbray_Pork_Pie.png|thumb|right|A traditional Melton Mowbray pork pie made with hot water crust pastry.]]
-=== Ingredients ===
+'''Hot water crust pastry''' is a type of pastry used for making savory pies, such as [[pork pie]]s. It is known for its sturdy and crisp texture, which makes it ideal for holding moist fillings. This pastry is unique due to its preparation method, which involves heating water and fat before mixing it with flour.
-To make hot water crust pastry, you will need the following ingredients:
+== Preparation ==
-* 250g plain flour
+The preparation of hot water crust pastry begins with boiling water and fat, typically [[lard]] or [[butter]], until the fat is fully melted. This hot mixture is then poured into a bowl containing flour and salt. The heat from the liquid partially cooks the flour, resulting in a dough that is pliable and easy to shape.
-* 50g strong white bread flour
-* 1/2 tsp salt
-* 100g unsalted butter
-* 125ml water
-=== Method ===
+Once the dough is formed, it is kneaded briefly and then rolled out. The dough is often used to line a pie tin or mold, with excess dough reserved for creating a lid or decorative elements. The filled pie is then baked until the pastry is golden brown and crisp.
-. In a large mixing bowl, combine the plain flour, bread flour, and salt.
+== Uses ==
-. Cut the butter into small cubes and add it to the flour mixture. Use your fingertips to rub the butter into the flour until it resembles breadcrumbs.
-. In a saucepan, bring the water to a boil. Pour the hot water into the flour mixture and stir with a wooden spoon until a dough forms.
-. Transfer the dough onto a lightly floured surface and knead it for a few minutes until it becomes smooth and elastic.
-. Wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes before using.
-=== Usage ===
+Hot water crust pastry is traditionally used in the making of [[pork pie]]s, particularly the [[Melton Mowbray pork pie]], which is a specialty of the town of [[Melton Mowbray]] in [[Leicestershire]], [[England]]. This type of pastry is well-suited for pies with moist fillings because it does not become soggy easily.
-Hot water crust pastry is commonly used in traditional British pies such as pork pies and game pies. It is also used for making pasties and other savory pastries. The sturdy nature of this pastry makes it ideal for holding rich and hearty fillings.
+The pastry can also be used for other types of savory pies, such as [[game pie]]s and [[gala pie]]s, which often contain a mixture of meats and are sometimes layered with [[hard-boiled egg]]s.
-To use hot water crust pastry, follow these steps:
+== Characteristics ==
-. Roll out the pastry on a lightly floured surface to the desired thickness.
+Hot water crust pastry is characterized by its firm and crisp texture. Unlike other pastries, it is not flaky, but rather has a dense and robust structure. This makes it ideal for pies that need to be transported or stored for a period of time, as it holds its shape well.
-. Line a greased pie dish or individual pie tins with the pastry, making sure to press it firmly against the sides.
-. Add your chosen filling, such as a mixture of cooked meat and vegetables.
-. Roll out a lid for the pie and place it on top, sealing the edges by crimping or pressing with a fork.
-. Make a small hole in the center of the pie to allow steam to escape during baking.
-. Bake the pie in a preheated oven according to the recipe instructions.
-=== Tips ===
+The pastry's unique texture and flavor are a result of the hot water and fat mixture, which partially cooks the flour and creates a dough that is both strong and flavorful.
-- Hot water crust pastry can be quite forgiving, so don't worry if it tears or cracks while you're working with it. Simply patch it up with some extra dough.
+== Related Pages ==
-- For a golden and shiny finish, brush the pastry with beaten egg before baking.
-- Hot water crust pastry is best eaten on the day it is made, but it can be stored in an airtight container for up to 2 days.
-=== See Also ===
+* [[Pork pie]]
+* [[Melton Mowbray]]
+* [[Pastry]]
+* [[Game pie]]
-* [[Pork Pie]]
+{{Baking}}
-* [[Game Pie]]
+{{Pastry}}
-* [[Pasty]]
-=== References ===
-<references />
 [[Category:Pastry]]
-[[Category:British Cuisine]]
+[[Category:British cuisine]]