Hot water crust pastry

Hot Water Crust Pastry

A traditional Melton Mowbray pork pie made with hot water crust pastry.

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

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

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

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

• Pork pie
• Melton Mowbray
• Pastry
• Game pie