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{{#seo:
|title=Hot water crust pastry, British recipe
|titlemode=replace
|keywords=#flour #hotwatercrustpastry #eggyolk #lard #pork #boil #bake #miseenplace #dough #plainflour #shortening
|hashtagrev=032020
|description=Hot water crust is a type of pastry used for savoury pies, such as pork pies, game pies, etc. Hot water crust was traditionally used for making hand-
}}

Hot water crust is a type of pastry used for savoury pies, such as [[pork]] pies, game pies, etc. Hot water crust was traditionally used for making hand-raised pies.

As the name suggests, the pastry is made by heating water, melting the [[fat]] in this, bringing to the [[boil]], and finally mixing with the [[flour]]. This can be done by either beating the [[flour]] into the mixture in the pan, or by kneading on a pastry board. Either way, the result is a hot and rather sticky paste that can be used for hand-raising - shaping by hand, sometimes using a dish or bowl as an inner mould. As the crust cools, its shape is largely retained, and it is filled and covered with a crust, ready for [[baking]]. 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. This is generally accepted as the mark of a hand-made pie. It is possible, however, to [[bake]] the pastry in a mould, as with other pies.

Raised pies are easier to make whilst the pastry is warm.

'''There is a recipe for [[Melton Mowbray style pork pies|Melton Mowbray style pork pies here]].'''

{{recipesummary
|TotalCalories = 1584
|PortionCalories = 264
|DatePublished=6th July 2013
|Author=Chef
|Servings = Serves 6 - Enough pastry for 6 small [[pork]] pies
|Difficulty = 2
|ImageComment = Hand raised pork pie made with hot water crust pastry
|TotalTime = 1 hour 15 minutes
|PrepTime = 20 minutes
|CookTime = 55 minutes
|Image = [[Image:Hand raised pork pie with hot water crust pastry recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Tasty, but not healthy!''

3.5/5 

Yummy pie pastry but not very good for you with all that fat. Now and again for a special treat!

 [[User:PSmith|Paul R Smith]] 
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{{RecipeIngredients
| 225 g (8 oz) strong [[plain flour]]
| Pinch of crushed [[sea salt]]
| 25 ml (25 g) (1 fl oz) [[milk]]
| 25 ml (25 g) (1 fl oz) water
| 75 g (3 oz) [[lard]] or [[shortening]]
| 1 large [[egg yolk]], whisked, for glazing and sealing
}}

===[[Mise en place]]===
* Preheat the oven to 180° C (350° F - Gas 4)

===Method===

{{RecipeMethod
| Sift the [[salt]] and [[flour]] into a bowl
| Mix the water and [[milk]] into a medium-sided pan and heat gently
| Cut the [[lard]] into small pieces and drop into the [[milk]]/water mix
| Once the [[lard]] has completely melted, raise the heat and bring to the [[boil]] and then immediately remove from the heat
| Pour into the [[flour]] and, using a wooden spoon, mix well
| Dust a chopping board with a little extra [[flour]] and [[Kneading bread|knead]] the [[dough]] for a minute or two
| Two thirds of the dough for the pies and 1/3 for the lids
| Divide the larger piece into 6 and roll into balls and, using your hands, mould each ball into a pie shape (an upturned glass is useful for this)
| ''Fill the pies with your desired filling''
| Using a pastry [[brush]], paint a little of the [[egg yolk]] around the rim of each pie
| Divide the remaining third into six pieces, roll into balls and then roll each ball flat to make the pie lids
| Crimp the lids to the pies with the tines of a fork and glaze the pies with any remaining [[egg yolk]]
| Make a little slash or hole in the top of each pie to allow [[steam]] to escape and [[bake]] on a tray for about 50 to 55 minutes
| Allow to cool on a wire rack
}}
===Serving suggestions===

Serve warm or cold

===Chef's notes===

Having made these, I would suggest that this quantity is better suited to 4 slightly larger pies. Although unconventional, to prevent them collapsing, I would bake them in [[muffin trays]].

===See also===

* Macaroni pie (Scottish)
* [[Melton Mowbray style pork pies|Melton Mowbray style pork pie]]

{{RecipeLine}}
[[Category:Recipes]]
[[Category:Historic recipes]]
[[Category:Pork recipes]]
[[Category:Pies tarts and flans]]
[[Category:British recipes]]
[[Category:Baked or roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/flour|#flour]] [[Special:Search/hotwatercrustpastry|#hotwatercrustpastry]] [[Special:Search/eggyolk|#eggyolk]] [[Special:Search/lard|#lard]] [[Special:Search/pork|#pork]] [[Special:Search/boil|#boil]] [[Special:Search/bake|#bake]] [[Special:Search/miseenplace|#miseenplace]] [[Special:Search/dough|#dough]] [[Special:Search/plainflour|#plainflour]] [[Special:Search/shortening|#shortening]]
</code>

Hot water crust pastry - Revision history

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