Hot water crust pastry
- Serves: 6
- Preparation time: 20 minutes
- Cooking time:
660g plain flour
This quantity is enough for 6x9cm ‘muffin tin’ pies.
This is the oldest and easiest form of pastry to make. It never shrinks and is very tolerant to being baked at a range of temperatures (it works between 160-200c). It only goes wrong if the pastry is left to go cold before it is worked into pies. Once cold it becomes unworkable.
- Sieve the flour and salt together into a bowl.
- Heat the lard and water together in a saucepan. Once the lard has melted, bring to the boil.
- Pour the hot lard and water onto the flour and with a wooden spoon, bring together into a soft paste.
- When cool enough to handle, turn out onto a floured surface and knead until smooth.
- The pastry is now ready to be used as required. It will feel just like warm play-dough.
If the pastry is not to be used immediately, cover with either cling film or a damp tea towel and keep warm until ready to use.