Hot Water Crust Thin Pie Pastry
Serves
4
Prep Time
10
Cook Time
10
Serves
4
Prep Time
10
Cook Time
10
Tim Maddams says, “First, make your pastry. I have taken this guidance from Barbara Hammond’s work “Cooking explained” as it never fails to produce the goods. I have adapted the ingredients but not the quantities – it works very well for Scotch style pies though I have yet to try it in a more “Pork pie” kind of situation, I feel it will work just fine.”
Ingredients
| Ingredients | |
| 220g x | Organic stoneground flour |
| 90g x | Beef dripping / lard / butter or a combination of any two |
| 6 tbsp x | Water |
| 1⁄2 tsp x | Sea Salt |
on the stove in a medium sized pan and allow everything to get hot and all the fat to melt, without boiling off too much of the water.
then add all the flour at once and stir vigorously to combine everything and bring it all together into a dough, allow it to cool for 10 minutes then knead it a little to help it become smoother and elastic, then allow it to cool to room temperature before use.
Protein (100g) |
30g |
Calories (100g) |
111 |
Fat (100g) |
2.7g |
Cholesterol (100g) |
112mg |
Protein (100g) |
30g |