Hot Water Crust Pastry

Hot water crust is a type of pastry dough used for savory pies, such as pork pie and steak and kidney pie. As it contains lard, it is unsuitable for vegetarians.

Ingredients

• 170 g (6 oz) flour
• 170 ml (6 fl oz) water
• 85 g (3 oz) lard
• 1 pinch salt

Steps

1. Sift the flour and salt into a bowl. Make a well in the centre.
2. Place the water and lard into a saucepan over low heat. When the lard has melted, bring to a boil.
3. Pour the mixture into the centre of the flour.
4. Working very quickly, mix with a wooden spoon.
5. Knead briefly with hands to produce a smooth dough.
6. Sift the flour and salt into a bowl.
7. Place the water and lard into a saucepan over low heat. When the lard has melted, bring to a boil.
8. Quickly pour the flour into the saucepan.
9. Stir vigorously with a wooden spoon. It will form a smooth dough in seconds

More recipes with flour or shortening

Adapted from “Hot Water Crust Pastry” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.