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Apr
Put oil and hot water in cup or jug and pour onto flour. Raise the pie with the palms turning the dolly.
Bring just to the boil and then stir into the flour using a wooden spoon.
Hot water pastry dolly. A bit of an oddball in pastry terms as the mixture has to be hot rather than cold. This is a heavy dough pastry made by heating water and fat lard together and mixing them into the flour. Put oil and hot water in cup or jug and pour onto flour.
Mix well until all flour is incorporated. The dough should be quite pliable. Allow to cool a little until you can comfortably handle it but make sure to use while warm.
Roll out on floured surface and use immediately. For Vegetarian omit animal fat or Lard. Whats this a pastry that likes to be handled and kept warm.
Its enough to make bakers reassess their repertoire. This hot-water crust is a versatile beast and great for pasties and pies. A British invention hot-water crust pastry is ideal for meat pies and other free-form pastries with chunky or wet fillings.
Heres how to make it. These pies are made without a tin and the hot water crust pastry is shaped around a dolly or a jar with clingfilm wrapped round it then filled with meat sealed cooked in the oven and filled with jelly and left to cool. Hot water crust is a warm pastry made from a mixture of water flour and melted butter and lard.
Take 23 of the pastry and roll out to 14-inch thick the remaining 13 of pastry should be wrapped. Cut a 6-inch circle and lay over the jam jar bottom and gently ease up the side of the jar. Be careful not to stretch the pastry too thin.
Your pastry should be even all over and without any holes or tears. Oct 10 2013 - This Pin was discovered by Foxy Lots. Discover and save your own Pins on Pinterest.
Put the dolly in the middle of it and press down. Raise the pie up the sides of the dolly. Keep the cutting edge of the palm on the work surface.
Keep the thumbs on the shoulder of the dolly. Raise the pie with the palms turning the dolly. Take a ball of chilled hot water crust pastry and place the dollyjam jar in the centre and push down quite hard as you want a medium thin base for the pie hug the pastry and squeeze the pastry up the dollyjar turning as you go this will bring the pastry up to approx 4 inches high make sure the thickness of the pastry is equal it doesnt matter if the sides are not level as this is a.
Paul Hollywood takes you through the first steps of his recipe for pork pies with quails eggs and shows you how to prepare the hot-water crust pastry. 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. Traditionally hot water crust pastry is used in raised pies. A hand raised pie can be done in one of two ways.
Either by raising the pastry up the interior walls of a tin or mould or by raising the pastry around a dolly a jar or pot will work in the same way to create walls and carefully removing once shaped. Place on a baking tray and cook for 50-60 minutes or until the pastry is nice and crisp all the way around. While the pies are baking dissolve a chicken stock cube in 150ml5fl oz of hot water.
Grease and line an 18cm deep loose-bottomed tin. To make the hot water crust pastry put the flour and salt in a bowl. Chop the lard and heat in a saucepan with 275ml water until melted then bring to the boil.
Add the flour and mix with a wooden spoon to make a soft dough. Add a little water if its too dry. Oct 10 2013 - Draw up the hot water pastry round the sides of the dolly.
Oct 10 2013 - Draw up the hot water pastry round the sides of the dolly. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users explore by.
Hot water crust pastry. Sat 24 Nov 2007 1203 EST. T his is pork pie pastry a nice fatty mixture that bakes to a rich brown and holds in the wet filling and juices snugly.
Set a dolly or jam jar on top of each disc and mould the still warm pastry around the dolly ensuring the pastry is even on the sides and base. Set each on a lined baking sheet and chill for 20 minutes or until firm then take the reserved pastry and roll out to make discs 13cm across or to fit the size of the pies that have been moulded make a hole in the centre then chill along.