These pastry making guides compliment our recipes section.
Hot water pastry is the pastry used to make pork pies, game pies etc. and other pies needing a hand-raised pastry. The type of meat filled pies that are eaten sliced and form the heart of a picnic meal.
Hot water pastry is similar in texture to short-crust pastry but the dough is stiff enough to stand alone without the support of a dish.
The pastry is shaped by hand whilst still warm and then filled and the top put on.
Prepare the filling before making the pastry. It’s best to cut off the piece for the lid first and leave it covered with a towel in a bowl over hot water to keep it warm.
Hot Water Pastry Ingredients:
- 12 oz (336 g) plain flour
- ½ teaspoon salt
- 4 oz (112 g) lard or hard vegetable fat
- ¼ pint (150 ml) water
Method for Making Hot Water Pastry:
- Sieve the flour and salt into a bowl.
- Heat the water with the fat in a pan, until the fat melts. Bring to the boil.
- Pour the liquid on to the flour and mix well with a wooden spoon.
- Turn on to a lightly floured board and kneed until smooth.
- Mould at once and use for raised pies.
NB If the pastry cools too much it becomes difficult to handle. It is critical to work quickly.
Pastry Making Guides
- Pastry Making – Basic Guide & Tips to How to Make Pastry
- How to Make Filo (Phyllo) Pastry
- How to Make Cheese Pastry
- How to Make Choux Pastry
- How to Make Flaky Pastry
- How to Make Fleur Pastry
- How to Make Hot Water Pastry
- How to Make Puff Pastry
- How to Make Rough Puff Pastry
- How to Make Shortcrust Pastry
- How to Make Suet Pastry
- How to Make Potato Pastry