Needed a fair bit of dusting to work the pieces into shapes to fill . In a large bowl, combine butter, salt, milk and boiling water. Rolling tip: sprinkle a bit of water over a work surface and lay a large sheet of greaseproof paper over top. Make a well in the middle and add the beaten egg. I may have been too conservative in rolling it out as the dough filled the ceramic container but sprung back quite a bit. Add flour and stir with round-the-bowl strokes until all flour is incorporated. Partially roll out the piece of hot water crust pastry until you have a thick … In a large bowl, combine butter, salt, milk and boiling water. How to Make Look no further! Pour the hot liquid into the flour and stir with a wooden spoon to mix. 11 May 2016. Place the lard and water in a small saucepan over medium heat until the lard has just melted and the water is boiling. Put the lard and water in a small saucepan and heat it up until … ★☆ Meanwhile, sift the flour and salt into a large bowl. add a pinch.of turmeric or dry mustard.Butter flavored Crisco makes it even easier(and cheaper).And as for dessert,it can work beautifully.Lower the salt,use part vanilla in the boiling water,and 2-3 T sugar with the flour and salt. They bake up crispy and hold their shape, so they work great for deep dish, savory pot pies, or generally wetter pies. Whisk with fork until smooth and creamy. Copyright © 2021 Savor the Flavour LLC -- Privacy Policy, Click to share on Pinterest (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window). Maybe in the next few times I will actually use it as a free form pastry crust with savory fillings. Hot water crust is ideal for savory pies, such as this beef and potato pie. Home » How to Make Hot Water Crust Pastry. I do love how this pastry feels when one is working with it! Recipe. You'll need all-purpose flour, bread flour, salt, water, and lard. Subscribe to our email newsletter to get our latest recipes, fun food facts, food puns, and behind the scenes news about our blog. I am hoping that this HWCP will hold up. It couldn't be less like the fragile, standoffishly cold pastry doughs we're so used to. If you buy from one of these affiliate links, we may earn a small commission. Keep it over gentle heat in a double boiler if you can't use it right away. Soggy crust. This pastry is wonderful for savory vegetarian and meat pies, but isn't recommended for sweet pies. Something went wrong. The pleasure of a 5-star review would be greatly appreciated. Use your hot water crust with these savory pies! I’m fascinated by hot water crust pastry! Hot water crust must be kept warm, so you need to make it fresh shortly before using it. Yes, you can freeze hot water crust after it's baked, but I'd recommend making and enjoying it fresh for the best texture. I'd thought of pastry as a chilly, hands-off affair, with everything ice cold, touched only by fingertips, and laid out on a cold marble slab. While the water is heating up, sift the flours and salt into a broad bowl. Hot water pie crusts are more of a British crust known for their structure. You'll need all-purpose flour, bread flour, salt, water, and lard. Perfection-this ticked all the boxes with no drama.If you want it a bit lighter,add a pinch baking powder.More golden? Still, it seems to hold well and it's just a different style of pastry. HWCP is actually the best for freeform pies like the British pork pies. Add the mushrooms and sear for about 4 minutes, or until … Make a well in the middle of the flour, and add the egg. ALL RIGHTS RESERVED ©2021 Allrecipes.com, Inc. Meanwhile, sift the plain flour and the pinch of salt into a large bowl. Put the lard and water into a saucepan and heat until the lard has melted. Hi Connie, thanks for your detailed comment! Learn how your comment data is processed. I’ve never made that, or puff pastry. For example, my recipe for individual chicken, bacon, and apricot pies cooks the pies at 400 F for 50 minutes. ★☆. Hot water crust pastry made with butter instead of lard so that it can be enjoyed by vegetarians and omnivores alike. Your email address will not be published. Typically the cold butter cold everything pastry tends to slump and shrink during the blind bake, Also, it is very crumbly and requires multiple rounds of chilling. HWCP isn't the typical choice for quiches, as it's pretty sturdy, but it would taste delicious. Meanwhile, sift the flours and salt into a medium bowl. 100ml/3½fl oz water; 80g/3oz lard; Method. Required fields are marked *, Rate this recipe Rub the fat into the flour with your thumb and finger tips until it almost resembles bread crumbs. The dough will appear too dry at first, but it will come together as you work it. Pro Tips Place the Trex, water and salt into a small pan. This pastry is very good for savory pies. As an Amazon Associate, we earn from qualifying purchases. I’d thought of pastry as … I’ve never made them though; I don’t know why, I just haven’t. -  Roasted Cabbage Wedges with Lemon Garlic Butter. After you've made the pastry...how long do you cook it for once you've filled your pie?? Hot water crust pastry is something I don’t do often but it is ever so easy I wonder why I don’t?! Use immediately, or keep over gentle heat in a double boiler until needed. Since this recipe moves along quickly, I recommend measuring out all the ingredients before you start. The water is heated in a pot with a small amount of lard (or vegetable fat) until just below boiling point. Oops! Filling: In a small skillet, heat oil over medium-low; add shallots and cook until well caramelized. This 5-ingredient European pastry is made with a unique method that's a lot easier than regular pastry. Once the dough has been kneaded, use it immediately while it's still warm, or keep in a double boiler until needed. I'm so glad that you enjoyed the pastry. Thank you for sharing your variations, Carslon! Well, hot… (Using a little bread flour gives it extra strength.) Leave a reply I love a pork pie, especially at Christmas, when they’re topped with cranberries. . Feel free to substitute it with all-purpose flour. (Using a little bread flour gives it extra strength.). This site uses Akismet to reduce spam. ★☆ Happy baking, Meagan! For the hot water crust pastry . In a large pot, heat the oil over medium. I like how this pastry is strong enough to support a filling. Also, used bacon fat as I have so much. I find buttering the baking pan helps the outside crust have a really rich, shiny, golden buttery exterior. Not really. The pleasure of a 5 star review would be greatly appreciated. Make sure to knead it well to build up the gluten structure. Pie Recipes. Your email address will not be published. Heat the olive oil in a frying pan, add the leeks, dried and fresh mushrooms and fry gently until the … Welcome to our kitchen! 250 g salted butter. Place half of the pastry on the paper, flatten slightly and then cover with another sheet of greaseproof paper. Privacy policy, Lovely , just used this to make pick nick sized pasties with left over potato ( with added cheese and onion ) and they are amazing . Sep 21, 2016 - In which Claire cements her reputation as a pastry geek and gets all Mrs. Beeton on you. We handpicked the products and tools linked in this post. It will look pretty dry at first, but will come together as you stir. Have you been looking for an easy pastry recipe that tastes amazing? Add a few drops of water if the pastry seems too dry or crumbly. Knead the pastry in the bowl or on a work surface until it's smooth and has cooled a little. Increase your kitchen confidence with our tempting recipes, instructional photos, and helpful tips and facts. Please try again. Notify me of follow-up comments by email. 4 cups plain flour. Sit this on a gentle heat to slowly melt the fat, then increase the heat to bring the water to the boil. Want to see our latest recipes? Use to line and lid a 23cm pie dish or several individual moulds. Once the water is boiling, immediately pour it into the flour mixture and stir until a dough forms. Put the cubes of butter and the water in a medium-sized saucepan and heat gently, stirring occasionally, until the butter melts, then allow the mixture to come to a rolling boil. Jump to:Questions I have never used 100% all-purpose for the pastry, but feel free to try. It can't be refrigerated until after it's baked, or it will get cold and brittle. This is a heavy dough pastry made by heating water and fat (lard) together and mixing them into the flour. ★☆ 450g/1lb plain flour; 100g/3½oz strong white flour; 75g/2½oz cold unsalted butter; ½ tsp fine salt First of all, most hot water crust pastry pies are fully encased (especially … Aug 28, 2013 - In which Claire cements her reputation as a pastry geek and gets all Mrs. Beeton on you. Whilst you are waiting for that to heat, in a separate bowl, you can begin by rubbing the butter into the flour and salt, until the … As self-taught cooks and bakers, we love to inspire moms to cook from scratch with real food for their families. I used all purpose flour not having bread flour on hand. Recommended Tools Great for all of your savoury vegetarian pies. Just realize that the pastry will not be as strong, because all-purpose flour contains less gluten than bread flour. Roll to desired thickness with a rolling pin and repeat with other half of pastry. Tip into a large bowl with the breadcrumbs, mix in the cheese, cooled vegetables and mashed parsnip and season generously with salt I'm fascinated by hot water crust pastry! Use the pastry while it's warm. Put the flour, salt and egg into a bowl and roughly mix together. Put the lard and water in a small saucepan and heat it up until the lard has just melted and the water is boiling. Since hot water crust pastry is strong and pliable it is perfect for free-standing hand-raised pies. So here we are, if you haven’t tried it yet, set all your fears aside and have a go. They keep your slice of the pie together and looking perfect on a plate without the structure of the pie dish to hold it up. Place half of the pastry on the paper, flatten slightly and then cover with another sheet of greaseproof paper. Tag Archives: hot water crust pastry Pork Pies. Hot water crust gets hard and brittle when it's cooled. Needed a fair bit of dusting to work the pieces into shapes to fill . This hot water crust takes just 5 ingredients and a few minutes to throw together. Generously butter the baking pan then quickly and gently transfer the pastry into the buttered baking pan. So you have to be pretty firm with the roll out. Oblivious to standard pastry etiquette, it calls for boiling water and melted fat, prefers to be kept warm and is all the happier for being handled. Your savory meat pies will be even more delicious with this pastry! As the name suggests, this pastry is made with hot water. Lovely , just used this to make pick nick sized pasties with left over potato ( with added cheese and onion ) and they are amazing . Rolling tip: sprinkle a bit of water over a work surface and lay a large sheet of greaseproof paper over top. Overall, very easy to work in betw sheets. I remember watching ‘the Great British Bake Off’ a couple of years ago and the contestants were making hot water crust pastry. Also, if you don't have bread flour, can you use all purpose flour for the whole thing? (Also called raised pastry.) The email addresses you've entered will not be stored and will only be used to send this email. Tag @savortheflavourblog on Instagram and hashtag it #savortheflavour. Roll to desired thickness with a rolling pin and repeat with other half of pastry. Once the water is boiling, pour it immediately into the flour mixture and stir until a dough forms. 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. #feast-advanced-jump-to {z-index:999;border:none;opacity:0.97;background: #FCFCFC; border-left:4px solid #CCC; padding:5px 0 10px 20px;} #feast-advanced-jump-to summary, #feast-advanced-jump-to ul{ margin-left:0;min-height:50px;} #feast-advanced-jump-to li { list-style-type:none; } #feast-advanced-jump-to li a { text-decoration: none; }@media only screen and (max-width: 800px) {.single h2 { display: block; position: relative;padding-top:83px;margin-top:-83px;}} Tender chunks of chicken with pork sausage meat and ham are encased in crisp hot water crust pastry, liberally seasoned with spices and herbs; this pie makes a simply stunning centrepiece for any Glyndebourne style picnic event or for a special celebratory cold buffet, such as weddings, christenings or…. Add flour and stir with round-the-bowl strokes until all flour is incorporated. Using bread flour in the pastry gives it extra strength, which is ideal for hand-raised pies. I am using this hot water crust pastry for a quiche. Please check back in and let us know how you enjoyed eating it. Make a well in the centre of the flour mixture. Let … … Hot water crust is a pastry heavyweight that will neatly overturn everything you thought you knew about making pastry. 1 cup/250 ml water. This will build the gluten. (Also called raised pastry.) Make sure all the ingredients and equipment are ready before you start. This was the most straightforward HWCP I could find. Hot-water crust pastry. Knead the dough for a minute or two, until it's smooth and has cooled some. Whisk with fork until smooth and creamy. Line the dariole moulds. The cooking time and temperature will depend upon the recipe you're using the pastry for. 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Over a work surface until it 's smooth and has cooled a bread!, i recommend measuring out all the ingredients before you start making pastry may earn a small amount of (! Making hot water crust pastry pies have their challenges, there ’ s a... Mix together small saucepan and heat it up until the lard and in!