Hot water pastry, also known as hot water crust pastry, has a rich history dating back centuries. Its origins can be traced to medieval England, where it was commonly used to create savory pies and meat-filled pastries. What sets hot water pastry apart from other types of pastry is the unique method of preparation. Unlike its counterparts, such as flaky or shortcrust pastry, hot water pastry is made by combining boiling water and fat, typically lard or suet, with flour. This distinctive technique creates a pliable and sturdy dough that can withstand the weight of hearty fillings. The use of hot water and fat allows the pastry to remain strong and retain its shape during baking, making it ideal for encasing robust ingredients like meats and vegetables. Additionally, the resulting crust is delightfully crisp and golden, providing a satisfying contrast to the rich fillings. Hot water pastry continues to be cherished today for its rustic appeal, delicious flavor, and ability to hold substantial fillings, making it a preferred choice for traditional English pies and similar savory delights.
Hot water pastry
Ingredients
- 3 Cups all-purpose flour
- 7 Tbsp unsalted butter
- ½ Cup + 1 tablespoon water
- 1 Tsp salt
Instructions
- Start by making the hot water pastry. In a medium-sized saucepan, combine the butter and water. Heat gently until the butter has melted completely.
- In a large mixing bowl, sift the flour and salt together. Make a well in the center and pour in the melted butter and water mixture. Stir until the dough comes together.
- Transfer the dough onto a floured surface and knead lightly until smooth. Wrap it in plastic wrap and let it rest for 15 minutes.
- After resting, the hot water pastry is ready to be used for your desired recipe. You can use it for savory pies, like pork pies, or any other recipe that calls for hot water pastry.
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