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Hot Water Pastry

Makes 550g pastry

Hot Water Pastry is great for game or pork pies, and bakes into a golden brown, thick crust.

Free from Soya, Dairy, Nuts
Without crystal sugar

Ingredients

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Hot water pastry

  1. Pre-heat the oven
  2. Put the flour and salt into a bowl and stir to combine.
  3. Break the egg into the middle of the flour. Beat the egg combining it with the flour until it is dispersed through the flour.
  4. Measure the water and lard into a saucepan and bring to the boil.
  5. Remove from the heat and stir the hot liquid into the flour mixture.
  6. Using your hands gather the mix together to form a ball of dough. Cover and leave for 20 minutes.

Raised pie filling

  1. Pre heat the oven.
  2. Cut a 40cm/16” square of parchment, fold and fit it to line a 8cm/7” deep, round tin.
  3. Set aside a quarter of the dough and roll the remainder into a 38cm/15” circle.
  4. Press the dough into the shape of the tin and around the sides.
  5. Fill according to your recipe and lightly moisten the pastry rim with water.
  6. Roll out the reserved pastry to form a lid and lift it onto the pie, press to seal the edges.
  7. Cut a 2cm/1” hole in the pastry to allow for steam to escape during cooking.
  8. Stand the pie on an oven tray and bake as per your recipe for about 60-80 minutes until golden.
  9. Allow to cool completely in the tin then use the parchment to gently lift the pie out of the tin.

Equipment

8cm/7” deep round tin, oven tray.

Temperature

170°C, Fan 150°C, 325°F, Gas 3

Cooking time

60-80 minutes

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Ingredients

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