pork pie filling in hot water crust pastry
Pastry

Hot water crust pastry

This hot water crust pastry is a recipe from Paul Hollywood. You can mould your pastry in a pie tin with a 9.5cm diameter. I have made hot water crust pastry before, but only with butter, so I thought I would give this recipe a go.

Details

Servings

6 pies

Prep time
Cooking time

50 minutes

Ingredients

  • 200 grams plain white flour

  • 40 grams strong white bread flour

  • 50 grams butter

  • 60 grams lard

  • 1 tsp salt

  • 100 mls water, to boil

  • 1 egg yolk, for brushing on pies

Directions

  • In a bowl add the two flours and the butter and gently work the butter into the flour.
  • In a pot add the water, lard and salt. Bring the water to a boil and until the lard has melted. Remove from the heat and add to the flour mixture. Mix with a wooden spoon until all incorporated together. When it is able to be handled, remove from the bowl and work into a ball. Roll the dough out while it is still warm. Cut out rounds to fit into your pie tin. Cut out tops.
  • With this step I used left over christmas meats and mixed all together and made a mixture to fill the cases.
Pork filling in hot water crust pastry

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