Hot Water Crust Pastry Recipes

HOT WATER PIE CRUST I

Steps:

• In a large bowl, combine shortening, salt, milk and boiling water. Whip with fork until smooth and creamy.
• Add 2 cups flour and stir with round-the-bowl strokes until all flour is incorporated.
• Makes crust for one double crust pie.

HOT-WATER PASTRY DOUGH

Steps:

• In a large bowl stir together flour and salt and make a well in center. Cut butter and shortening into bits and put into well. Pour boiling water over fats in bowl, stirring fats and water with a fork until water is incorporated (some of fat will still be in lumps). With fork incorporate surrounding flour until fat is evenly distributed. On a floured surface divide dough into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Form dough into 2 pieces, one slightly larger than the other, and flatten into disks. Chill disks, wrapped in plastic wrap, until firm, about 1 hour. Dough may be made 1 day ahead and chilled or 2 weeks ahead and frozen, wrapped well. Let dough soften slightly before rolling out.

HOT WATER CRUST PIES

Steps:

• Roast Butternut Squash, by slicing squashes in half lengthwise. Scrape out seeds, lightly coat flesh with olive oil and place on baking sheet.
• Bake at 400 F (200 C) for about 20 minutes until flesh is tender. Remove from oven.
• Let squash cool for about 15 minutes. Cut flesh away from skin and then cut into small cubes. Set aside.
• Meanwhile, in a medium skillet on medium-high heat, cook pork sausage until brown. Drain grease and set aside.
• Place ramekin top side down on a piece of parchment paper, draw a circle around with a pen around the ramekin. Cut out the circle and save for later to measure pastry lid.
• Whisk together measured and sifted flour in a medium bowl.
• In a medium saucepan, bring butter and water to high heat and boil.
• Remove pan from heat, add flours and salt and stir with wooden spoon or rubber spatula until a dough forms. You may need to press dough against the sides to pack it together.
• Turn dough out onto a floured surface and knead with hands until smooth and elastic (3-4 times). Dough will be HOT, so use plastic gloves or knead then release and continue.
• Weigh you dough ball and divide into four equal pieces.
• Place a piece of parchment paper down onto work surface.
• Take one dough ball and flatten into a oval with hands, then lay an additional piece of parchment paper on top.
• Roll dough between the two pieces of paper into a circle, with a rolling pin until it reaches 3mm in thickness or 1/8 inch.
• Remove circle of dough from paper and gently drop into a ramekin.
• Using finger gently press dough into bottom and then against the sides. Trim off overhang. And smooth the edges, forming a small lip around the top of the ramekin. Make sure there are no holes in the pastry. If so, its easy to take a scrap piece and patch by pressing together with fingers.
• Take trimmings and from back into ball set aside.
• Repeat this process with the remaining three ramekins.
• Layer the pastry molds, gently pressing each layer to pack and fill in any gaps.
• Start with a layer of gruyere, then chunks of butternut squash, basil, gruyere, sausage, gruyere, and another layer of butternut squash.
• Make sure the top layer of butternut squash is taller than the rim of the ramekin forming a dome. then sprinkle with extra gruyere cheese.
• Paint a think coating of egg wash on the lip of pastry that is exposed around the rim of the ramekin.
• Roll out one of the ball of trimmings between parchment paper into the size of the paper circle cut out from earlier.
• Place this pastry circle on top of your filling to create a lid and let the egg wash help seal it to the bottom pastry.
• Cut two slits in the top of the pastry lid. Brush with egg wash, and sprinkle a nice coating of sesame seeds.
• Preheat oven to 400 F (200 C) and bake pies for 10 minutes. Lower temperature to 375 F (190 C) and bake for an additional 40-50 minutes.
• Bake pies until crust is golden brown and firm. You will see steam coming from the slit in the pies.
• If you tap in the lid and it feel soft, not crispy firm, bake for an additional 10 minutes.
• Place ramekins on cooling rack for 15 minutes before removing pies from dishes.
• Take a sharp knife and go around edge of pastry where it connects to ramekin. Invert ramekin slightly to loosen pie, then slide pie out carefully.
• Top with sliced roasted tomato and fresh basil if desired.
• Serve pies warm.

HOT WATER CRUST PASTRY HAND RAISED CHICKEN AND HAM PIE RECIPE

Steps:

• Soften the onion in the butter with the rosemary and nutmeg, then set aside to cool. Whizz the chicken thighs and 300g of the ham in a food processor until minced. Put into a large bowl and add the onion, pistachios, cranberries and thyme. Season well.
• To make the pastry, mix together the flours and 2tsp salt in a large bowl, then make a well in the centre. Put the butter and lard into a small pan with 200ml water and very gently melt. Turn up the heat and, when just bubbling, pour into the well and mix together with a flat-bladed knife.
• When you can handle it, knead the dough so it all comes together. Pull off a piece big enough to make the lid with a little overlap and set aside, covered with clingfilm. Hot water crust is tricky to roll into a big piece so roll it into a large disc, big enough to cover the base of the tin.
• Work the pastry up the sides using your knuckles to push it into the corners of the tin. You can work the pastry hard - it won't make it tough. Push it over the sides to make a lip.
• Evenly cover the base with half the remaining sliced ham, followed by half the chicken breasts and half the mince mixture, pressing firmly to pack. Repeat with the remaining ham and chicken, then a rounded dome of mince. Roll the reserved dough to a circle large enough to easily cover the pie. Brush the edge of the pie with some beaten egg and top with the pastry lid. Press to seal the edges before trimming the excess. Crimp the edges with a fork to seal.
• Make a small hole in the middle for a pie funnel if you have one, or a large piping nozzle works just as well. Brush the top of the pie with more beaten egg, decorate with any trimmings then glaze.
• Heat oven to 180C fan, gas 6. Bake the pie for 1 hour. Very carefully remove the pie from its tin, brush the top and side with more egg and bake for another 30 minutes until browned and crisp. Leave to cool completely before putting in the fridge.
• To make the jelly, soak the gelatine in cold water for 5-10 minutes until soft. Squeeze out any excess water, then dissolve in the hot stock. Allow it to cool for 10 minutes, then slowly pour it into the pie through the small hole (you could use a funnel or small jug) until full - you may not need all the stock. Chill the pie for a few hours.

HOT WATER CRUST PASTRY

Steps:

• In a large pot over medium heat warm the lard, milk, and water. Cook over medium heat until the mixture comes to a boil.
• While the liquid is warming in a large bowl whisk together the flour and salt and get a wooden spoon ready.
• When the liquid has boiled immediately add 3/4s of it to the flour and carefully mix with the wooden spoon, be careful as the mixture will be hot. You may need to add more liquid or you may not, each batch is different. Keep mixing the pastry will look dry and crumbly at first but it will come together, you may need to add a tablespoon of liquid at a time for the dough to properly come together. Once the mixture is mostly combined you should be able to use your hand without burning it and knead the dough to ensure it is evenly combined and you have a smooth dough, knead for a minute or two.
• Roll the dough out on a lightly floured surface to a thickness of just about 1/8- 1/4 of an inch, this is thicker than your average pie crust.
• Take the baking vessel you are using and gently measure and score the pastry as to how much you will need to fill the bottom and sides of the pan. For a standard cupcake size pan, I use a 4-inch round circle, my coffee mug is a perfect size. Generously butter the baking pan then quickly and gently transfer the pastry into the buttered baking pan. Gently press the pastry into the corners and up the sides with a little overhang so when you put the pastry lid on you can seal the two together to create a crust. Use the same concept for a loaf pan or springform pan.
• Bake according to the recipe instructions. For the muffin size, I bake them for 40 minutes inside the tin then gently remove and cook for an additional 20 minutes free standing on a sheet tray.

MEAT PIE WITH HOT WATER CRUST

Steps:

• Heat lard in a large microwave-safe bowl until melted, 30 seconds to 1 minute. Stir in boiling water.
• Combine flour and salt in a large bowl. Make a well in the center and pour in lard mixture. Mix with a wooden spoon until a smooth, slightly sticky ball of dough forms.
• Dust a flat work surface with flour and knead dough for 2 minutes. Roll out 3/4 of the dough into a 1/3-inch thick circle. Press over the bottom and all the way up the sides of a 10-inch springform pan. Roll out remaining dough into a 1/3-inch thick circle for the top of the pie.
• Freeze pie crust base and top until firm, about 10 minutes.
• Meanwhile, combine ground sausage, ground pork, pork tenderloin, onion, parsley, pepper, thyme, mixed herbs, and curry powder in a large bowl. Mix into a paste.
• Preheat the oven to 375 degrees F (190 degrees C).
• Line the bottom and sides of the pastry crust with streaky bacon. Press in 1/2 of the pork mixture. Cover with 3 to 4 slices of streaky bacon. Press in remaining pork mixture; arrange remaining streaky bacon on top. Brush pastry rim with milk and add the top crust. Pinch the edges together to seal. Brush the top with milk and cut 2 slits in the top of the pie.
• Bake pie in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and bake until an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 1 hour more.
• Cool pie completely before removing from the pan.

RAISED PORK PIE

Steps:

• 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 pork pie video for techniques and tips.

HOW TO MAKE HOT WATER CRUST PASTRY

Steps:

• Place the lard and water in a small saucepan over medium heat until the lard has melted and the mixture is boiling.
• Meanwhile, sift the flours and salt into a medium bowl.
• 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 in the bowl or on a work surface until it's smooth and has cooled a little.
• 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.

HOT WATER CRUST PASTRY

Steps:

• Place the butter and water in a medium-sized saucepan, and heat gently, stirring occasionally, until the butter melts, then bring the mixture to a rolling boil.
• Meanwhile, sift the flour and salt into a large bowl. Make a well in the middle of the flour, and add the egg. Pour the hot liquid into the flour and stir with a wooden spoon to mix.
• Spread the mixture out on a large plate with the wooden spoon and cool, about 15 minutes. Then wrap in plastic wrap, and place in the refrigerator for 30 minutes, or until firm. Use according to the recipe you are making.
• This is a simple pastry often used for meat pies. .

HOT WATER PIE CRUST

Steps:

• Add the shortening and butter to a very large bowl. Add the hot water and milk.
• Now, using a fork, whip the mixture together. This will take about 5-7 minutes. Work the fat and water together until it forms a smooth and fluffy mixture that looks like whipped cream. This will seem, at first, like it will never work, but keep at it. If you just don't feel you can do this, you can whip the mixture together in a food processor. When the mixture is smooth and fluffy, transfer it to a bowl and add the flour and salt.
• When the mixture is smooth and fluffy, add the flour and salt. Again, using the fork, work the mixtures together until a dough forms.
• Gather up the dough and form into two balls. Put the balls into plastic bags and chill for 3 to 6 hours.
• Now place one of the balls between two sheets of waxed or parchment paper and flatten it.
• Now get your rolling pin and flatten the dough, starting from the center. Gradually work the dough until it is about 1/4" thick. It should be a 12" circle.
• Carefully peel away the top layer of waxed or parchment paper. Do this by holding one side of the paper and peel lit away, holding the paper close to the pastry.
• Holding the paper, flip the dough into a pie or tart tin. Carefully peel the paper away, again holding the paper close to the pastry. If it rips or tears, don't worry; you can patch it together.
• Ease the pastry into the pan. That means don't stretch it, or it will spring back and shrink in the oven.
• If you're making a one crust pie, then fold the edges into the sides on top of the pastry that's already there to form a rim about 1/2" high. Press the dough on the sides together. Flute the edges by holding your thumbs and pointer fingers together on both hands, pinching the dough as you move around the pan. Keep the other half of the dough in the fridge or freeze it until you're ready to make another pie.
• If you're making a two crust pie, don't flute the edge. Roll out the other ball of dough just like you did the first, using fresh pieces of waxed or parchment paper. Fill the pie, then pull off the top piece of paper. Put the top crust on the filling, peel off the paper, then fold the edges of the dough together. Flute the dough.
• That's it! Follow the recipe for baking instructions. And pat yourself on the back. You've made pie crust!