Hot water crust pastry
 Melton Mowbray pork pie made with hot water crust pastry | |
| Type | Pastry |
|---|---|
| Place of origin | England |
| Main ingredients | Hot water, lard, flour |
 Cookbook: Hot water crust pastry  Media: Hot water crust pastry | |
Hot water crust is a type of pastry used for savoury pies, such as pork pies, game pies and, more rarely, steak and kidney pies. Hot water crust is traditionally used for making hand-raised pies.
As the name suggests, the pastry is made by heating water, melting the fat in this, bringing to a boil, and finally mixing with the flour. This can be done by beating the flour into the mixture in the pan, or by kneading on a pastry board. Either way, the result is a hot and rather sticky paste that can be used for hand-raising: shaping by hand, sometimes using a dish or bowl as an inner mould. As the crust cools, its shape is largely retained, and it is filled and covered with a crust, ready for baking. Hand-raised hot water crust pastry does not produce a neat and uniform finish, as there will be sagging during the cooking of the filled pie. This is generally accepted as the mark of a hand-made pie. It is possible, however, to bake the pastry in a mould, as with other pies.
The pastry is often used to make pork pies, and the pastry allows a wet filling to be held in.[1]
In popular culture
Four of the contestants on Season 2, Episode 5 of The Great British Bake Off used hot water crust pastry to build tiered pies for their showstoppers. The crust was preferred by the bakers for its strength.
See also
References
- ↑ Dan Lepard (24 November 2007). "Hot water crust pastry". The Guardian. Guardian News and Media. Retrieved 20 April 2013.
External links
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Wikibooks Cookbook has a recipe/module on |
