Recipe: Yummy Hot water pastryEasy

Brand new Hot water pastry on sale. Most commonly associated with pork pies, hot water crust pastry is perfect for shaping into pie cases because the high quantity of water present makes it hard and strong. The pastry is baked until rich brown in colour and stands up well to wet and heavy fillings. Hot water crust pastry requires the fat to be 'hot' when added, rather than chilled as is needed for most other kinds of pastry.

Hot water pastry Pour boiling water over fats in bowl, stirring fats and. 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. You operate steeping steam Hot water pastry proving 10 modus operandi including 7 moreover. Here you are nail it.

ingredients of Hot water pastry

  1. use 2 cup of all-purpose flour.
  2. Prepare 1 cup of hot water.
  3. then 1/2 cup of of ANY kind of fat.
  4. You need 1 tsp of salt.
  5. a little 1 of extra flour for kneading.
  6. You need of utensils.
  7. a little 1 of Mixing bowl.
  8. use 1 of your hands.
  9. You need 1 of cutting board or counter top.
  10. also 1 of coffee pot or stove top.

Enter the hot-water crust pastry, in which fat—lard, shortening, butter, or beef suet, if you're an OG English baker—is emulsified in boiling water as it's incorporated into the flour, meaning. Place the butter and water in a medium-sized saucepan, and heat gently, stirring occasionally, until the butter melts, then bring the mixture to a rolling boil. Meanwhile, sift the flour and salt. Hot water crust is ideal for savory pies, such as this beef and potato pie.

Hot water pastry individually

  1. Sift flour and salt together in a large mixing bowl.
  2. Now, you can EITHER 1) heat your fat and water to boiling on the stove OR 2) Run your water through a clean coffee maker and melt your fat in the microwave. Either way is fine as long as they're boiling hot for the next step.
  3. Move fast but be safe! Dump your hot fat and boiling water into your dry ingredients and combine until a soft dough forms.
  4. Let it rest until its cool enough to handle safely, then knead until it stiffens up, I usually rest it 10 minutes or so then knead it just until stiff (use a lightly floured surface obviously).
  5. Now you can either use it immediately or you can wrap it in plastic wrap and refrigerate it for up to 2 days. Just take it out, roll it or shape it however you wish and stuff it!.
  6. Bake according to your recipe, it blind bakes well too provided you dock it.
  7. This makes enough for 2 9" pie crusts or 1 13x9" pan (bottom only) I don't usually mature it and you can use any kind of fat: butter, lard, shortening, I've even used hamburger grease straight from the pan. You can also season it with various seasonings or spices instead of salt. It makes a nice flaky pastry that is also quite sturdy if you wish to mold your pie instead of using a pan.

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. Put the flour, salt and egg into a bowl and roughly mix together. Put the water and lard in a small saucepan and heat together until it reaches boiling point. There's a reason the Brits love hot water crust pastry. This dough has so many checks in its "pro" column.

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