Hot Water Crust Pastry Recipe
This pastry is the direct descendant of coffer paste which was used only to protect and present the meat as it was being cooked. It has survived today as a rich edible crust for savoury pies. The pastry is shaped by hand whilst still warm before being put into a pie mould and then filled. For pork pies, game pies and any dishes requiring hand-raised pastry.
- 8oz plain white flour
- 1 level teaspoon salt
- 2oz lard
- 1/8 pint semi-skimmed milk
- 1/8 pint water
- Sift the flour and salt into a large mixing bowl.
- Put the milk, water and lard into a saucepan.
- Bring this to the boil and immediately pour this over the flour.
- Using a wooden spoon, mix the ingredients quickly until a dough begins to form.
- Allow the dough to cool a little so that it can be handled.
- Turn it onto a lightly floured surface and knead it until smooth.
- If the dough seems a little dry, a little more boiling water can be added.
- If you wish to raise several small pies, the pastry waiting to be used must be kept warm (on a plate over a pan of boiling water).
Prep Time: 25 minutes
Cook Time: NA
Otherwise - Lovely Thank you
Oh yes,served with with a big dollop of English mustard......
Thanks for your question. You would need to roll the pastry out and then just place it in or on the pie plate. If you were trying to mould a pork pie (ie hand raised) there would be some pressing around the mould but the pastry would probably need to be rolled out first.
Since I have never made a warm pie crust, I am left wondering if you roll out this dough, or press it into the pie plate?