Hot-Water Crust Pastry

A bit of an oddball in pastry terms as everything has to be hot rather than cold!

This is a heavy dough pastry made by heating water and fat (lard) together and mixing them into the flour.

Because of the high amount of water the pastry is quite hard and strong, making it suitable for encasing heavy mixtures, such as pork, ham or raised game pies, without collapsing.

Ideal for making your "Scotch Pies"

Ingredients:

6 oz (170g) Flour
6 fl oz (170ml) Water
3oz (85g) Lard
Pinch Salt

Method:

Sift the flour and salt into a bowl, making a well in the centre.

Place the water and lard into a saucepan
When the lard has melted, bring to the boil.

Pour the mixture into the centre of the flour.
Working very quickly, mix with a wooden spoon.

Then knead with hands, to produce a smooth dough.

Once made the pastry has to be moulded quickly, when it’s still warm, before the fat sets and the pastry becomes flaky and dries out.