RCI-BR.007.0067.001
Hot water crust pastry
Hot water crust pastry is a type of pastry used for savory pies, such as pork pie and steak and kidney pie. As it contains lard, it is unsuitable for vegetarians.
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultybeginner
Ingredients
- 170 g
- 170 ml
- 85 g
- 1 pinch
Method
1
Sift the flour and salt into a bowl. Make a well in the centre.
2 minutes
2
Place the water and lard into a saucepan over low heat. When the lard has melted, bring to a boil.
5 minutes
3
Pour the mixture into the centre of the flour.
1 minutes
4
Working very quickly, mix with a wooden spoon.
2 minutes
5
Knead with hands to produce a smooth dough.
3 minutes
6
This pastry must be used while still warm; otherwise it will become brittle and hard to mould.
1 minutes