Hot Water Pastry is something SO cool! It is also nearly unheard of, these days. it really should make a comeback. when you consider how simple it is and how easy to use. Hot water pastry uses the gelatinous powers of flour to create a lovely, crunchy, crumbly pastry. instead of the holes you create with small slivers of fat in cold pastry. you crate a network of delicate flour interconnections with the explosion of the molecule and the trapping of water within them. then, the water dries in the oven, and you have this gorgeous, delicate, delicious crust. a pastry that can take all the shaping and playing you want to do with it. playdough that tastes great!
Start with 2 cups flour and a teaspoon of salt in a bowl. set aside
1 cup water
1 stick butter
2 tablespoons lard or shortening
Filling:
ground, minced or small chopped meats
1/8 tsp grated nutmeg
salt & pepper to taste
optional ingredients
I like using some bread crumbs and some powdered gelatin. this makes the final meat mixture a little lighter and the gelatins capture the meat juices as the pie cooks, holding your flavor.
any meat you like, varieties of flavorings. I like to use Worcestershire, a little gelatin for moisture, you can add some veg, if you want, i rarely do myself. use whatever kinds of meat you have on hand. England uses mostly pork, Scotland uses lamb and maybe beef. Ireland is mostly beef. you can toss in whatever you wish.
Heat water & oils together to melt oils and water to just boiling
pour hot water and oil into flour and mix quickly. you will see the flour become a translucent gel in the bowl. you want to mix quickly to gelatinze as much of the flour as possible before all the water is absorbed. mix well, using a spoon until the dough is cool enough to handle, then your hands. fold it over a few times to make it smooth, then let it cool.
once cooled, I prefer refrigerating to get it cold so that it can be shaped and hold shape better. it will keep int he fridge for days.
To use for meat pies, take out some dough and cut chucks. one recipe of this pastry should make 4-6 pies, depending on size. separate dough into 4-6 pieces. cover what you aren't using at any time to keep moist.
work the dough enough to shape. using 3/4 of each piece of dough, roll the dough nice and thin into a circle.
put a food ring or other shaping device, or, if need, a small pie tin or even use muffin tins if you want to cook in a container. I use a food ring. I lay out some parchment paper under the food ring, as well. this makes transferring the pie much easier and the pie, baked with just a little parchment paper under the bottom, won't stick to the grate and the bottom will sty solid.
line the food ring with the pastry, shaping the pastry up the sides to make a straight sided pie. mix meat and spices. do NOT pack the meat. drop the meat into the pie crust by small pieces. i pull the ground meat apart to prevent a giant, compacted meatball.
with the meat in the crust, roll out the small piece of remaining dough, and place it over the meat but INSIDE the outer edges of the casing sides. seal the sides of the pie crust to the lid.
gently slide the food ring up the sides of the pie and off. if you have to squish in the top, that's OK, you can spread them a little when you are done, but this pie works best as straight sided as possible.
Brush the entire pie, top & sides, with egg wash
Bake in 400 degree oven until filling reaches 165 degrees at least and crust is GBD (Golden Brown Delicious)
Serve with Brown sauce or any preferred condiments
Happy Eating!
Start with 2 cups flour and a teaspoon of salt in a bowl. set aside
1 cup water
1 stick butter
2 tablespoons lard or shortening
Filling:
ground, minced or small chopped meats
1/8 tsp grated nutmeg
salt & pepper to taste
optional ingredients
I like using some bread crumbs and some powdered gelatin. this makes the final meat mixture a little lighter and the gelatins capture the meat juices as the pie cooks, holding your flavor.
any meat you like, varieties of flavorings. I like to use Worcestershire, a little gelatin for moisture, you can add some veg, if you want, i rarely do myself. use whatever kinds of meat you have on hand. England uses mostly pork, Scotland uses lamb and maybe beef. Ireland is mostly beef. you can toss in whatever you wish.
Heat water & oils together to melt oils and water to just boiling
pour hot water and oil into flour and mix quickly. you will see the flour become a translucent gel in the bowl. you want to mix quickly to gelatinze as much of the flour as possible before all the water is absorbed. mix well, using a spoon until the dough is cool enough to handle, then your hands. fold it over a few times to make it smooth, then let it cool.
once cooled, I prefer refrigerating to get it cold so that it can be shaped and hold shape better. it will keep int he fridge for days.
To use for meat pies, take out some dough and cut chucks. one recipe of this pastry should make 4-6 pies, depending on size. separate dough into 4-6 pieces. cover what you aren't using at any time to keep moist.
work the dough enough to shape. using 3/4 of each piece of dough, roll the dough nice and thin into a circle.
put a food ring or other shaping device, or, if need, a small pie tin or even use muffin tins if you want to cook in a container. I use a food ring. I lay out some parchment paper under the food ring, as well. this makes transferring the pie much easier and the pie, baked with just a little parchment paper under the bottom, won't stick to the grate and the bottom will sty solid.
line the food ring with the pastry, shaping the pastry up the sides to make a straight sided pie. mix meat and spices. do NOT pack the meat. drop the meat into the pie crust by small pieces. i pull the ground meat apart to prevent a giant, compacted meatball.
with the meat in the crust, roll out the small piece of remaining dough, and place it over the meat but INSIDE the outer edges of the casing sides. seal the sides of the pie crust to the lid.
gently slide the food ring up the sides of the pie and off. if you have to squish in the top, that's OK, you can spread them a little when you are done, but this pie works best as straight sided as possible.
Brush the entire pie, top & sides, with egg wash
Bake in 400 degree oven until filling reaches 165 degrees at least and crust is GBD (Golden Brown Delicious)
Serve with Brown sauce or any preferred condiments
Happy Eating!
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