Huff paste

Huff paste is a type of pastry dough used in traditional English cuisine. It is a robust, enriched dough that is often used to encase meats and other fillings to create a dish known as a 'huff'. The dough becomes a cooking vessel as well as part of the meal itself.

History

The use of huff paste dates back to the Middle Ages in England. It was a popular method of cooking meats, as the dough would help to retain the meat's juices during the cooking process. The term 'huff' is believed to derive from the word 'heave', referring to the way the dough would rise or 'heave up' during baking.

Preparation

Huff paste is made by combining flour, butter, egg yolks, and water. The ingredients are mixed together to form a dough, which is then rolled out and used to encase the chosen filling. The filled dough is then baked until golden brown. The resulting dish is similar to a modern-day pot pie or pasty.

Uses

Huff paste was traditionally used to make a variety of dishes, including meat pies and sweet pastries. One of the most well-known dishes made with huff paste is the Lamb's Wool Huff, a dish traditionally served on Twelfth Night which consists of a lamb and apple filling encased in huff paste.

In modern times, huff paste is less commonly used, but it can still be found in some traditional English recipes and in restaurants that specialize in historic cuisine.

See also

• Shortcrust pastry
• Puff pastry
• Choux pastry

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