Hot water crust pastry recipe

Hot Water Pie Crust breaks all the rules of pie dough to create a crisp flaky pie crust.

Hot water crust pastry is a thicker, sturdier pastry perfect for heavy fillings to make things like pork pies. Step-by-step photos teach you how to make this pastry recipe.

Learn how to make hot water pie crust the easy way. This type of pastry is best used with meat pies, as it can hold lot of liquid.

Three-mushroom pastiesThese are incredibly meaty for meat-free pies. The pastry is vegetarian, too, eschewing the traditional lard in favour of extra butter.Makes 6 large pasties150g butter, firm but not chilled250g plain flourA large pinch of salt60ml boiling water1 large egg, lightly beaten with a pinch of salt, for glazing mush Photograph: Jill Mead for the GuardianFor the filling50g dried porcini mushrooms1 red onion, finely sliced50g butter250g chestnut mushrooms, sliced12

Golden brown; solid; filled with a tasty meat interior; the hot water crust pie is a British classic. Traditionally stuffed with layers of minced meat surrounded by jelly, hot water crust pies are …

This longtime method flips everything you know about pies to make a sturdy, simple crust capable of holding the heartiest of fillings.

And unlike certain other pie doughs, it doesn't need to be treated delicately.

Hot Water Pastry Recipe

This old-fashioned style of pastry is the ideal choice for all your savory pie adventures! It's extra sturdy so it can support heavy fillings like potatoes (and other root vegetables), diced roasted winter squashes, and meats. With its quick, stir-together method, you'll be enjoying a savory pie, complete with a beautiful crust, in no time. Bonus: This recipe makes a generous amount of dough, so you'll have plenty to make festive cutouts to decorate your pastry creation.

A bit of an oddball in pastry terms as the mixture has to be hot rather than cold. This is a heavy dough pastry made by heating water and fat (lard) together and mixing them into the flour. Because of the high quantity of water used, the pastry is quite hard and strong, making it suitable for encasing heavy mixtures such as pork, ham or raised game pies without collapsing.

Hot Water Pastry

Learn how to make hot water pie crust the easy way. This type of pastry is best used with meat pies, as it can hold lot of liquid.

Forget everything you 've heard about chilling your pie crust ingredients. This recipe uses boiling water and the pastry turns out flaky, manageable, and delicious. It yields two 9-inch crusts.

Here we go.Winter is just ending here in the Southern Hemisphere, and with that, so is pie season. This is my go to pie pastry recipe which I graciously offer to my friends up north. It is based on a British pastry called 'Hot Water Paste', and is is similar to the pastry often used in traditional pork pies. It is great, it is simple, it is amazing.You will need.2 cups of flour1 cup of water0.5 cup of fat (butter, lard, shortening or any combination of those)A teaspoon of salt.One of ...

Not sure how many people are coming over? Then here’s an idea. These individual beef pies may take a while to prepare, but the succulent meat and perfect pastry are well worth the effort – and you can freeze them, too.

This old-fashioned pastry dough makes a deliciously shortbread-like crust. This recipe can be prepared in 45 minutes or less.

Yes this fabulous flaky and tender pie crust recipe is made with hot water. It's so simple and perfect.

It´s pie time we were back with another baking basic, and today I´m going to share with you how to make the perfect hot water crust pastry for making pies!

How To Make Quick and Easy Flaky Pastry. Simple to follow instructions, great for pies, strudels, turnovers, and freezer friendly too!

Hot water crust pastry is the most forgiving type of pastry. It doesn’t judge you by your experience and even when you fail, it allows you to start again and make it better – that is, if you keep i...