If you are only topping a small pie… Hand raising the pies gives an irregular finish and the sides buckle during cooking. This traditional hot water crust pastry filled with pork shoulder and belly will ensure success. Grease and line an 18cm deep, loose-bottomed tin. Then place it in a steamer over boiling water. Chicken & Woodland Mushroom. For the filling, put the oil in a large saucepan on a medium heat. Cooked for 8 hours in a rich gravy with root vegetables, topped with a rosemary & garlic puff pastry lid. If you’re baking a hot water crust pastry pie without any tin, there’s a chance the walls might collapse. Now secure it with string, making a little handle so that you can lift it out of the hot steamer. This recipe makes enough hot water crust pastry to easily create a lid for a large family pie, or make one fully encased, small-medium sized pie. The tender beef and tasty kidney in a rich oniony gravy is just perfect when packed inside a crispy Quiche Lorraine 211 reviews . Makes a nice medium sized pie. Spread the mixture out on a large plate with the wooden spoon and cool, about 15 minutes. This can result in cracks and leaks in the dough. Hot water crust is ideal for savory pies, such as this beef and potato pie. Since this pastry is quite strong when baked, it's traditionally used for freestanding, hand-raised meat pies like pork pies or these chicken, bacon, and apricot pies. Delicious Family Recipe. And goes perfect with a few homemade chips. Share on twitter. Hot water crust pastry. Use a softer flour like cake flour or plain / all purpose flour with less gluten to get a crispy baked product. This will make it a lot softer. Dan Lepard. The molded crust retains its shape as it cools, and is prepared for baking with a filling and additional layer of pastry crust on top. Pour the hot liquid into the flour and stir with a wooden spoon to mix. To make the hot water crust pastry, put the flour and salt in a bowl. Steak and Kidney pie. Email to a friend. When it’s Put the flour into a large bowl and, once the water and lard are boiling, pour them over the flour, stirring with a wooden spoon until the dough has come together, then tip out on to a floured work surface and knead for 2–3 minutes. This dish was always a favourite at my grandma’s house and was served with fresh, boiled vegetables. See more ideas about recipes, hot water crust pastry, pastry. Add the filling of your choice, then roll out the pastry lid, dampen its edges and put it in position on the pudding. These are normally hand raised – baked without a tin – and packed full of minced pork and seasonings. Ingredients. tm60. The perfect pork pie made with hot water pastry. The hot water crust pastry for this turkey and ham pie is slightly different. Steak & Red Wine. This is the easiest pastry you will ever make. A traditional English dish consisting of a cooked mixture of chopped beef, kidneys, onions, mushrooms and beef stock. This mixture is placed in a pie or casserole dish, covered with a pastry crust and baked until crisp and brown. 1 pie. A hot water crust pastry is a pastry made with the crust from which it gets its name, and it normally is a meat pie such as a pork pie or kidney pie. Served with a rich gravy. I've made a few of my own variations over the years; I hope you like it. If I had the same ingredients and wanted to use shortcrust, I would make them like sausage rolls – using shortcrust and the chicken pie filling but I would cut the chicken into small pieces and mix it into the sausagemeat, herbs and all the other filling ingredients. 160g Butter; 160g Lard; 340ml Water; 4 Large Eggs; 2 Tsps Salt; 900g Plain flour; For the filling. Also known as coffer paste, this crust originally was used as a protective covering for the cooking and storage of meat and game. Our award-winning pie is full of slow-cooked farm assured British beef in a rich red wine gravy, with mushrooms and roasted baby onions, in hot water crust pastry. Cook: 1 hour 45 minutes. Ingredients For the filling. This makes for a slightly richer pastry. We have made the Quick Chicken Pie into an art, using both puff pastry and filo pastry in the past. An egg goes into the flour before the hot water, milk and lard mixture get added. 160g Butter; 160g Lard; 340ml Water; 4 Large Eggs; 2 Tsps Salt; 900g Plain flour; For the filling. Then make as sausage rolls, glaze, cut, snip and bake at 180 for 35 minutes. Chop the lard and heat in a saucepan with 275ml water until melted, then bring to the boil. It’s firm and chewy and really survives rough treatment more importantly it lives through a microwave blitz as a left over food. Relax! Cook Time. The crust is traditionally made with hot water, flour, lard and salt. I think mushrooms give a bit more flavour but my partner doesn't like mushrooms and it tastes lovely without!!! Working fast is important here, or keeping it cool. For the Hot Water Crust Pastry. Jan 21, 2018 - Explore Sheila Henning's board "Recipes - Pastry Hot Water Crust" on Pinterest. Advertisement. 1 hour 40 min. To make a large pie that is fully encased in pastry, you could always double the recipe. This hot water pastry without lard or shortening is perfect for chunky meat filled pies. Unsure how to make a pork pie? A very easy steak pie recipe that I make with shortcrust pastry. Slow-Cooked Lamb. It makes a great dinner. For the pastry, put the water, lard and salt in a small saucepan and set over a medium heat. The most well-known use for hot water crust pastry is the pork pie. Facebook; Twitter; Get ahead. Seal well and cover with a double sheet of foil, pleated in the centre to allow room for expansion while cooking. Recipe . A pork pie consists of pork and pork jelly in a hot water crust pastry and is normally eaten cold. Prep: 30 minutes, plus cooling. The resulting pie has bowed edges and a unique shape. 2 hours 25 min. Preheat oven to 200 ̊C/Gas 6. Top Tips for homemade Hot Water Flaky Butter Pastry. For the Hot Water Crust Pastry. The water and lard mixture go into the pan with milk. Add the flour and mix with a wooden spoon to make a soft dough; add a little water if it’s too dry. 2 hr 10 min. Recipe by: rsw1990. T his is pork pie pastry, a nice fatty mixture that bakes to a rich brown and holds in the wet filling and juices snugly. 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. For the hot-water crust pastry: 175g plain flour, sifted, plus a little extra for dusting; 50ml milk; 10g butter; 1 large egg, lightly beaten; You will also need: a 25 x 18cm (1.5-litre) pie dish or similar; Share Facebook; Twitter; Pinterest Email; Step by step. Share on pinterest. Prep time Cook time Ready in Yields; 45 min. Easy steak pie 25 reviews . Sat 24 Nov 2007 12.03 EST. The dough is quite firm when it’s cold, but once you start filling it it will start to warm up again. This is generally accepted as the mark of a hand-made pie. Assemble the pie, ready to cook, a few hours ahead; chill. This hot water crust is a little more interesting. Share on facebook. The recipe I am using today is quite different. Bread flour will make it too tough. Chop the lard and salt in a saucepan with 275ml water until melted then... Is traditionally made with hot water crust pastry is the easiest pastry will. 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