Allotment Foods

Hot Water Pastry

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. Used for pork pies, game pies and other pies needing a hand-raised 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:

1. Sieve the flour and salt into a bowl.
2. Heat the water with the fat in a pan, until the fat melts. Bring to the boil.
3. Pour the liquid on to the flour and mix well with a wooden spoon.
4. Turn on to a lightly floured board and kneed until smooth.
5. Mould at once and use for raised pies. If the pastry cools too much it becomes difficult to handle.

Pastry Making Guides & Information

• Basic Guide to Making Pastry
• Making Filo Pastry
• Making Cheese Pastry
• Making Choux Pastry
• Making Flaky Pastry
• Making Fleur Pastry
• Making Hot Water Pastry
• Making Potato Pastry
• Making Puff Pastry
• Making Rough Puff Pastry
• Making Short Crust Pastry
• Making Suet Pastry