Hot water pastry with butter

How does hot water pastry work. Add 2 cups flour and stir with round-the-bowl strokes until all flour is incorporated.

Whisk together measured and sifted flour in a medium bowl.

Hot water pastry with butter. Place flour in mixing bowl make a well in the center. 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. Half butter and half lard makes for lots of flavor.

Photo by Mark Weinberg 2. The first thing you should know is the actual ingredients in a hot water crust are largely the same as the ingredients in American-style pie dough. How does hot water pastry work.

It is similar to choux a cooked dough made from flour butter water and eggs. Hot water crust however doesnt contain egg and uses lard instead of butter for a crisper texture and it doesnt puff up in the oven like choux does. 3 For the pastry rub the butter into the flour until the mixture resembles breadcrumbs.

Pour in the boiling water and stir to combine then use your hands to gather the mixture together. Most commonly associated with pork pies hot water crust pastry is perfect for shaping into pie cases because the high quantity of water present makes it hard and strongThe pastry is baked until rich brown in colour and stands up well to wet and heavy fillings. Hot water crust pastry requires the fat to be hot when added rather than chilled as is needed for most other kinds of pastry.

Hot Water Crust Pastry. 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. To blind bake the crust.

Bake it in a preheated 375 F oven for 12 minutes. Remove the foil and weights and bake for 7 to 8 minutes longer until the crust is light golden brown in spots. For pricked pie crust.

Bake for 15 to 20 minutes pricking again halfway through baking time if the crust starts to puff up. Hot Water Crust Pastry. 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.

Vegetarian hot water crust pastry 1 15 min. Hot water crust pastry made with butter instead of lard so that it can be enjoyed by vegetarians and omnivores alike. Great for all of your savoury vegetarian pies.

I made it. This hot water crust pastry is a recipe from Paul Hollywood. You can mould your pastry in a pie tin with a 95cm diameter.

I have made hot water crust pastry before but only with butter so I thought I would give this recipe a go. 40 5 Read Reviews To revist this recipe. Cut butter and shortening into bits and put into well.

Pour boiling water over fats in bowl. 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. For the hot water crust pastry combine the flours in a large mixing bowl then rub the butter in with your fingertips.

Mix 130ml4¼fl oz boiling water with the salt and lard in a small saucepan. Rub butter generously around the base and sides of a 15cm6 round loose bottom deep cake tin or insert a baking liner. Take two thirds of the pastry and press it into the bottom and sides of the dish.

Tip the pie filling into the pastry lined tin and smooth the top. Brush the pastry rim with water. I prefer to add a tiny bit of butter to the dough but you can keep the pastry all lard if you simply have to.

Hot water crust pastry to my mind is always made with rendered animal fat either.