Hot water crust pastry

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.

Ingredients

To make hot water crust pastry, you will need the following ingredients:

• 250g plain flour
• 50g strong white bread flour
• 1/2 tsp salt
• 100g unsalted butter
• 125ml water

Method

1. In a large mixing bowl, combine the plain flour, bread flour, and salt. 2. 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. 3. 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. 4. Transfer the dough onto a lightly floured surface and knead it for a few minutes until it becomes smooth and elastic. 5. 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 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.

To use hot water crust pastry, follow these steps:

1. Roll out the pastry on a lightly floured surface to the desired thickness. 2. Line a greased pie dish or individual pie tins with the pastry, making sure to press it firmly against the sides. 3. Add your chosen filling, such as a mixture of cooked meat and vegetables. 4. Roll out a lid for the pie and place it on top, sealing the edges by crimping or pressing with a fork. 5. Make a small hole in the center of the pie to allow steam to escape during baking. 6. Bake the pie in a preheated oven according to the recipe instructions.

Tips

- 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. - 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
• Game Pie
• Pasty

References

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