In this way hot water crust pastry is not entirely dissimilar to choux pastry although hot water crust pastry does not rise. This is a heavy dough pastry made by heating water and fat lard together and mixing them into the flour.
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Once its combined its time to knead.
. The scalding hot mixture is poured into a. Though methods can differ slightly the basic way to make a hot water crust is to bring water and fat butter shortening suet and lard all work to a boil until the fat has melted into the water. Cover the dough with cling film and leave to rest for 20 minutes. Kneading is crucial to achieving a smooth dough and build additional gluten to.
Hot water crust pastry is the renegade of the pastry world. Wrap in clingfilm and rest at room temperature for 5. Bring the water to the boil in a pan and melt the lard or dripping in it then pour the hot liquid into the bowl of flour and begin combining it with a palette knife. Roll out on floured surface and use immediately.
½ cup water 1 ¾ cup all-purpose flour ½ cup bread flour ¼ teaspoon salt US Imperial - Metric Equipment mesh sieve wooden spoon Instructions Place the lard and water in a small saucepan over medium heat until the lard has melted and the mixture is boiling. Pour the hot liquid and fat into the flour mixture and mix until the mixture is combined. Stir into the flour mixture and bring into a ball. Put the water and lard in a small saucepan and heat together until it reaches boiling point.
Put oil and hot water in cup or jug and pour onto flour. As soon as the dough is cool enough to handle work it. Allow to cool a little until you can comfortably handle it but make sure to use while warm. Meanwhile sift the flours and salt into a medium bowl.
Cut out a lid with a small steam hole in the middle and place it on a tray. Sieve the flour into a large bowl with the salt. The crust is traditionally made with hot water flour lard and salt. Method Mix the flour in a bowl with the salt.
It will look quite shaggy and not totally uniform. The dough should be quite pliable. Hot water crust pastry is very forgiving so you can patch press and stretch it as necessary to fit your tin. Also known as coffer paste this crust originally was used as a protective covering for the cooking and storage of meat and game.
A hot water crust pastry is a pastry made with the crust from which it gets its name and it normally is a meat pie such as a pork pie or kidney pie. For Vegetarian omit animal fat or Lard. Mix well until all flour is incorporated. Place the lard and water together in a saucepan and bring to the boil.
Using a wooden spoon mix thoroughly to form a dough. Make a well in the middle of the flour and pour in the lard and water mixture. Unlike with other pastries such as shortcrust and puff hot fat and water are added to the flour. Because of the high quantity of water used the.
Put the lid in the fridge along with your pie case for 30 minutes to chill and firm up.
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