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You are here: Home > Recipes > Gluten Free Hot Water Pastry

Gluten Free Hot Water Pastry

Doves Farm recipe

Our recipe

Hot water crust pastry is traditionally used for raised pies. It is an unusual pastry, similar to Choux although it doesn’t rise when baked. Perfect for scrumptious pork pies.

Servings

Unit of measurement

Ingredients

300 gDoves Farm Gluten Free White Bread Flour
¾ tspDoves Farm Xanthan Gum
150 gLard or Vegan Fat
270 mlBoiling Water
1.2 kgFilling
1 Egg

Method

1. Sieve the flour and xanthan gum into a bowl and stir to combine them.

2. Add the fat and use a fork or pastry blender to work it into the flour until the mixture resembles breadcrumbs. Avoid using your fingers for this.

3. Stir in the boiling water and bring together a soft slightly sticky dough.

4. Allow the dough to cool, cover and chill it for at least an hour.

5. Pre-heat the oven to 180˚C/Fan 160˚C/ 375˚F/Gas 4.

6. Take two thirds of the pastry and press it into the bottom and sides of a 18cm/7” round, loose bottom, deep pie dish.

7. Press 1.1kg of filling into the dish and smooth the top.

8. Roll the remaining pastry into a 20cm/8” circle between two sheets of parchment. Peel back one side of the paper, cut and remove a 3cm/1” circle from the centre and brush a little water around the circumference of the pastry.

9. Turn the pastry onto the filled pie and remove the second piece of paper. 

10. Press the edges together, fold surplus pastry inward and press flat with fork prongs to crimp the edges of the pie. 

11. Place the pie on an oven tray and bake in the pre-heated oven to for 90 minutes.

12. Beat the egg, brush some over the pie and continue baking for 5-10 minutes until the pastry is golden.

 

Temperature & cooking time:
Oven 180˚C/Fan 160˚C/ 375˚F/Gas 4

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