Scratch Hot Water Pastry Recipes

MEAT PIE WITH HOT-WATER CRUST

Steps:

• Ground Meat: In a large bowl, combine fatback, chicken livers, chicken thighs, and pork shoulder. Pass through medium blade of a meat grinder into another large bowl.
• Filling: In a small skillet, heat oil over medium-low; add shallots and cook until well caramelized. Let cool completely, then add to ground-meat mixture. Add fatback, chicken livers, chicken thighs, and pork shoulder; mix to combine. Add brandy, sage, thyme, spices, 2 teaspoons salt, and 1/2 teaspoon pepper; mix to combine. Fold in pistachios. Refrigerate, covered, while you make crust.
• Hot-Water Crust: Preheat oven to 375 degrees with rack in center. In a large bowl, whisk together flours and salt. In a small saucepan, bring butter, lard, and 1/2 cup water to a boil, then remove from heat, pour over flour mixture, and mix with a wooden spoon until a ball of shaggy dough forms. On a lightly floured surface, knead until smooth, about 3 minutes. Divide dough in half; set one half aside. Cut remaining half into two equal pieces; wrap separately in plastic to prevent drying out. Working quickly (dough is best to work with while warm), roll out reserved dough half between two sheets of parchment to a 1/4-inch thickness. Using the base of a 10-inch springform pan as a guide, cut a round from dough; fit into bottom of pan, pressing into place and patching dough as needed. Remove plastic from one of the dough pieces. Cut dough into 4-inch wide strips; press up sides of pan to cover completely, rerolling dough and patching as needed (dough should come up sides of pan to reach top edge). Firmly press dough into place to ensure there are no holes. Reserve any remaining dough scraps. Brush dough with a thin layer of egg wash to prevent any leaks.
• Add filling to crust, smoothing surface with an offset spatula. Remove plastic from remaining piece of dough; on a lightly floured surface, roll out dough to a 1/4-inch-thick round. Place round over filling; press edges to seal with dough on sides of pan. Create a vent by inserting the handle of a wooden spoon into center and making a hole. Make a second hole near edge of pie. On a lightly floured surface, reroll reserved dough scraps to a 1/4-inch thickness. Using a 2 1/2-inch leaf cutter, cut out leaves and score with the back of a paring knife. Brush bottoms of leaves with egg wash; adhere to top crust in a decorative pattern (be careful not to cover vents). Using a 3-inch flower cutter, cut out a flower and make a hole in the center. Place flower over vent in center of pie, making sure holes align. Transfer pie to a parchment-lined rimmed baking sheet.
• Bake until crust is golden and a thermometer inserted into vent reads 160 degrees, about 1 hour 20 minutes. Carefully remove from oven and gently remove sides of pan. Brush top and sides of crust with egg wash, then continue baking until deeply golden, about 15 minutes more. Transfer to a wire rack and let cool completely, at least 2 hours.
• Aspic: Sprinkle gelatin over 2 tablespoons water; let stand until softened, about 5 minutes. Add to 1/2 cup heated chicken stock; let stand until gelatin has dissolved. Insert a funnel into vent along edge of the pie; slowly add stock mixture, a little at a time, so it does not overflow. Refrigerate pie overnight; bring to room temperature before serving.

HOT WATER PIE CRUST I

Steps:

• 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.

HOT WATER PASTRY FOR MEAT PIES

Steps:

• 1. Place flour and salt in bowl and mix
• 2. Boil water and lard or oil together
• 3. Add the boiling water oil mix to flour and stir. You can use hands to mix good when it's cool enough to touch. It will be hot!
• 4. When mixed well you can work it. Ya want to work while it's still warm so it won't crack. It will be about the consistency of playdough. You can press into a pan or even mold around a jelly jar or form of your choice. If forming around something allow to cool before removing form or jar. Then fill and bake You can sculpt by hand
• 5. Once formed fill with your meat. If using ground meats add season and onion.. you can get creative .. Make a ball of raw meat mix and stuff down into crust. if using other meats keep meat around an inch cube so it will cook through. Top with a disk of dough sealing the edges.. Cut slots in top for steam
• 6. Bake 400° for 30 minutes lower oven to 325° and continue to bake until a nice dark golden brown and juices of meat are bubbling through depending on size 1 hour - 1 1/2 hours at 325 for large pies.

HOT-WATER PASTRY DOUGH

Steps:

• In a large bowl stir together flour and salt and make a well in center. Cut butter and shortening into bits and put into well. Pour boiling water over fats in bowl, stirring fats and water with a fork until water is incorporated (some of fat will still be in lumps). With fork incorporate surrounding flour until fat is evenly distributed. On a floured surface divide dough into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Form dough into 2 pieces, one slightly larger than the other, and flatten into disks. Chill disks, wrapped in plastic wrap, until firm, about 1 hour. Dough may be made 1 day ahead and chilled or 2 weeks ahead and frozen, wrapped well. Let dough soften slightly before rolling out.

SUPER QUICK HOT WATER PASTRY

Steps:

• 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.
• Roll out on floured surface and use immediately.
• For Vegetarian omit animal fat or Lard.
• For Vegan omit Animal Fat, Lard or melted butter and use only oil.

HOW TO MAKE HOT WATER CRUST PASTRY

Steps:

• Place the lard and water in a small saucepan over medium heat until the lard has melted and the mixture is boiling.
• Meanwhile, sift the flours and salt into a medium bowl.
• Once the mixture is boiling, immediately pour it into the flour mixture and stir until a dough forms. The dough will appear too dry at first, but it will come together as you work it.
• Knead in the bowl or on a work surface until it's smooth and has cooled a little.
• Use immediately for a savory pie, or keep over gentle heat in a double boiler until needed. For free-form pies, shape the pastry cases while it is warm, but chill them in the fridge to harden before adding the fillings.

AUTHENTIC SCOTCH PIE RECIPE

Steps:

• Start by oiling the pie tins with a little vegetable oil, or put cling film over the end of the glasses/jars you intend to use.
• Put the flour in a large bowl and make a well in the middle.
• Cut the lard into cubes and add to a small pot of hot water, stirring until it's melted. Don't allow the water to boil.
• Pour the mixture into the flour well and mix together with a wooden spoon, until it's mostly combined. Turn it out onto a floured surface and knead a little to make sure it's fully combined. As the hot water pastry cools it becomes harder to manage so you need to work reasonably quickly.
• Divide the pastry into 4 balls and then take a little from each ball to save for the pie lid. Between a quarter to a third depending on the size of the pies you're making.
• Roll out the pastry balls to about 5mm thickness one by one and put them into the pie tins, ensuring there is a flat even edge to the top of the sides of the pie. We rolled to approximately 20cm each for our 10cm tins. If you're using a jar or glass then drape the pastry over and cut around it to ensure it has a flat edge where the top of the pie casing will be.
• Roll out the lids and put them on cling film or baking paper on a tray. The lids will need to fit inside of the pie casing so you'll want to make sure they are not the exact size of the tins/cases but slightly smaller.
• Put all of the pastry in the fridge to harden.
• In the meantime, finely chop one small onion and fry in a pan. Add the mace and mixed herbs, and then put in a bowl with the minimum amount of stock/gravy.
• Once cooled add to the lamb and mix through. Add additional stock/gravy if the mixture isn't too wet. You don't want there to be too much liquid as it will leak out of the pie while cooking and make the pastry soggy.
• Divide the lamb mixture up and fill the pie cases about 3/4 full.
• Push the pie lids down into the pie casing, so they are around 1cm from the top of the pie.
• Cut a small hole in the top of the pies to let the air escape.
• Put the pies in the oven for around 45 minutes at 180°C or 356°F. Check at 35/40 minutes as you want the pastry to be just golden-brown.
• You can remove from the tins as soon as they're cool enough to handle.

HOT WATER PIE CRUST

Steps:

• Add the shortening and butter to a very large bowl. Add the hot water and milk.
• Now, using a fork, whip the mixture together. This will take about 5-7 minutes. Work the fat and water together until it forms a smooth and fluffy mixture that looks like whipped cream. This will seem, at first, like it will never work, but keep at it. If you just don't feel you can do this, you can whip the mixture together in a food processor. When the mixture is smooth and fluffy, transfer it to a bowl and add the flour and salt.
• When the mixture is smooth and fluffy, add the flour and salt. Again, using the fork, work the mixtures together until a dough forms.
• Gather up the dough and form into two balls. Put the balls into plastic bags and chill for 3 to 6 hours.
• Now place one of the balls between two sheets of waxed or parchment paper and flatten it.
• Now get your rolling pin and flatten the dough, starting from the center. Gradually work the dough until it is about 1/4" thick. It should be a 12" circle.
• Carefully peel away the top layer of waxed or parchment paper. Do this by holding one side of the paper and peel lit away, holding the paper close to the pastry.
• Holding the paper, flip the dough into a pie or tart tin. Carefully peel the paper away, again holding the paper close to the pastry. If it rips or tears, don't worry; you can patch it together.
• Ease the pastry into the pan. That means don't stretch it, or it will spring back and shrink in the oven.
• If you're making a one crust pie, then fold the edges into the sides on top of the pastry that's already there to form a rim about 1/2" high. Press the dough on the sides together. Flute the edges by holding your thumbs and pointer fingers together on both hands, pinching the dough as you move around the pan. Keep the other half of the dough in the fridge or freeze it until you're ready to make another pie.
• If you're making a two crust pie, don't flute the edge. Roll out the other ball of dough just like you did the first, using fresh pieces of waxed or parchment paper. Fill the pie, then pull off the top piece of paper. Put the top crust on the filling, peel off the paper, then fold the edges of the dough together. Flute the dough.
• That's it! Follow the recipe for baking instructions. And pat yourself on the back. You've made pie crust!

HOT WATER CRUST PASTRY

Steps:

• 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.
• Meanwhile, sift the flour and salt into a large bowl. Make a well in the middle of the flour, and add the egg. Pour the hot liquid into the flour and stir with a wooden spoon to mix.
• Spread the mixture out on a large plate with the wooden spoon and cool, about 15 minutes. Then wrap in plastic wrap, and place in the refrigerator for 30 minutes, or until firm. Use according to the recipe you are making.
• This is a simple pastry often used for meat pies. .

SCRATCH HOT WATER PASTRY

Steps:

• Cream shortening with a fork into the 1/4 cup of boiling water.
• Mix and sift the flour, salt, and baking powder.
• Add the mixture to the shortening slowly.
• Blend well.
• Form into a ball and refrigerate until ready to use. .
• Yield = 1 pastry shell.