hot water crust

Unsure how to make a pork pie? This traditional hot water crust pastry filled with pork shoulder and belly will ensure success

Raised pork pie

pork shoulder,minced

pork belly,half

smoked bacon,cubed

½ tsp ground mace

nutmeg

tbsp fresh chopped sage

tsp fresh chopped thyme

salt

tsp white pepper

plain flour

lard

water

egg,beaten

gelatine leaves

chicken stock

Heat the oven to 180C/160C fan/gas 4. In a large bowl mix together all the ingredients for the filling.

To make the pastry, put the flour in a large bowl, then put the lard and water into a small pan and heat gently until the lard melts. Bring just to the boil and then stir into the flour using a wooden spoon. When the mixture is cool enough to handle, (it should still feel very warm) knead well until smooth.

Cut off 1/4 of the dough, wrap in cling film and reserve for the lid. Roll out the remaining dough to a circle and then place in the base of a non-stick 20cm springform cake tin. Working quickly while the dough is warm and pliable, press the dough evenly over the base and up the sides of the tin. Make sure there are no holes. Fill with the meat mixture and pack down well. Roll out the dough for the lid. Place on top of the pie. Pinch all around the edge to seal the pie. Make a hole for steam in the centre, using the handle of a wooden spoon.

Cook in the oven for 30 mins then reduce the heat to 160C/140C fan/gas 3 and cook for 90 minutes. Brush the top with beaten egg and return to the oven for a further 20 mins. Leave until cold.

Soak the gelatine in cold water for about 5 mins, then remove and squeeze out the excess water. Heat the stock until almost boiling. Remove from the heat and stir in the gelatine. Leave to cool to room temperature.

Use a small funnel to pour the stock into the pie through the hole in the top. Pour in a little at a time allowing a few seconds before each addition. Place in the fridge to set overnight. Watch our <a href="http://www.bbcgoodfood.com/videos/techniques/how-make-pork-pie">pork pie video</a> for techniques and tips.

This 5-ingredient hot water crust pastry is made with a unique method that&#039;s a lot easier than regular shortcrust.  Your homemade meat pies will be even more delicious with this crisp, flaky pastry!

How to Make Hot Water Crust Pastry

all-purpose flour

bread flour

Boil

Place the lard and water in a small saucepan over medium heat until the lard has melted and the mixture is boiling.

Sift

Meanwhile, sift the flours and salt into a medium bowl.

Stir

Once the mixture is boiling, immediately pour it into the flour mixture and stir until a dough forms.  The dough will appear too dry at first, but it will come together as you work it.

Knead

Knead in the bowl or on a work surface until it&#39;s smooth and has cooled a little.

Roll Out

Use immediately for a savory pie, or keep over gentle heat in a double boiler until needed.  For free-form pies, shape the pastry cases while it is warm, but chill them in the fridge to harden before adding the fillings.

If you are making a pork pie or hand raising the pastry around a pie dolly or jam jar, HOT hot water crust (HCW) pastry will tend to collapse. It seems counterintuitive but you are actually better letting the pastry cool to room temperature. It will still be malleable enough to form around the dolly but will retain sufficient strength to stand.  At this stage the formed pastry is known as a pie coffin and can be filled.  It the pastry is too cold, simply knead it for a couple of minutes, it will then be workable.

Also 50/50 lard and butter gives a much richer pastry.

I am using this hot water crust pastry for a quiche. This was the most straightforward HWCP I could find. 

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.  I am hoping that this HWCP will hold up. I may have been too conservative in rolling it out as the dough filled the ceramic container but sprung back quite a bit. So you have to be pretty firm with the roll out. Still, it seems to hold well and it's just a different style of pastry. Maybe in the next few times I will actually use it as a free form pastry crust with savory fillings. . 

Overall, very easy to work in betw sheets. I used all purpose flour not having bread flour on hand. Also, used bacon fat as I have so much.  

Thank you for this recipe!!

Perfection-this ticked all the boxes with no drama.If you want it a bit lighter,add a pinch baking powder.More golden? 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.

This pastry is very good for savory pies. I like how this pastry is strong enough to support a filling.

https://www.youtube.com/watch?v=5CyI4OQvuSo

This 5-ingredient hot water crust pastry is made with a unique method that's a lot easier than regular shortcrust.  Your homemade meat pies will be even more delicious with this crisp, flaky pastry!

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Top 2 hot water crust recipes from across the web

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Raised pork pie

How to Make Hot Water Crust Pastry

Top 2 hot water crust recipes from across the web

The most viewed hot water crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Raised pork pie

How to Make Hot Water Crust Pastry

The most viewed hot water crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine