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Hot water crust is a type of pastry used for savoury pies, such as pork pies and steak and kidney pies. As it contains lard, it is unsuitable for vegetarian. Vegetable fat/ shortening can be substituted in equal measure, but the texture will be slightly different (and mouthfeel will be somewhat lighter) due to the "grain" of lard. Ingredients:
Method:
- Sift the flour and salt into a bowl, making a well in the centre.
- Place the water and lard into a saucepan, when the lard has melted bring to the boil.
- Pour the mixture into the centre of the flour.
- Working very quickly, mix with a wooden spoon.
- Then knead with hands to produce a smooth doughDough is a paste made out of any cereals (grains) or leguminous crops by grinding with small amount of water. This step was a precursor to making of breads, pastries and cookies. In many parts of central India, native people, use the quick method of makin.
- This pastry must be used whilst still warm, otherwise it will become brittle and hard to mould.
Variants:
- Sometimes an egg yolkThe egg yolk is the yellow inside an egg. Its primary purpose is to serve as a food reserve for the developing embryo. The egg yolk contains a small amount of fat and cholesterol, and people on a low-cholesterol diet may feel the need to cut down on egg c is added to the flour and salt mixture.
British cuisineOnce thought to be an oxymoron by the culinary minded, British cuisine used to have a reputation as being take-away food or the unfashionable meat and two veg''. In fact, there are several distinct types of cookery in the United Kingdom. While some people Pastry
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