Hot water crust pastry is used in meat pies such as pork, veal, ham and game pies.
Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
3 1/2 cup (1 lb) 450 g strong plain flour
2 level tsp (10 ml) salt
4 oz (100 g) lard
250 ml (9 fl oz) water
1 egg yolk
5 tbsp milk
2 tbsp (1 oz) 25 g butter
1. Sift the flour and salt into a bowl and warm slightly. Make a well in the centre.
2. Beat the yolk with 1 tablespoon of the milk and pour into the well.
3. Pour the remaining milk and water into a saucepan. Add the butter and lard. Heat slowly until melted. Bring to a brisk boil.
4. Pour into the well. Mix with a wooden spoon until the ingredients are well blended.
5. Turn out onto a floured work surface. Knead quickly until smooth.
6. Put into a bowl standing over a saucepan of hot water. Cover with a clean tea towel and leave to rest for 30 minutes for the dough to become elastic and easy to work.
7. Roll out the warm pastry to 0.5 cm (1/4 inch) thickness. Use as required but do not allow it to cool.
8. To cook, bake at 220°C (425°F) mark 7, reducing to 180°C (350°F) mark 4.
9. Storing and freezing is not recommended for dough but cooked pies will keep in the freezer wrapped in a double thickness of foil.
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