Hot Water Crusty Pastry

Hot Water Crusty Pastry

Hot water crusty pastry is the 'Old English' method of making a pastry that is used in pork pies or other pies. It is very quick and simple to put together and creates a short crust pastry that works perfectly with meat filled pies.

The process:

In a large bowl, add together 2 cups of plain flour, half a cup of corn (maize) flour, 1 teaspoon salt, half a teaspoon of icing sugar, 1 beaten egg.

In a saucepan, put in 200ml water, 75g butter and 75g lard. Place on the heat and when the butter has melted but not up to boiling point, gradually add the liquid into the bowl with the flour mixture in it. Mix together well with a wooden spoon until a firmly bound pastry is formed. If you have added too much liquid, then add extra flour to get the correct consistency.

Wrap in cling film and leave to rest in the fridge for 15 minutes before using.

The pastry can now be used for any pie that takes your fancy.

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