What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 hot water crust savory pie recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Hot Water Crust Savory Pie Recipe
Meat Pie with Hot-Water Crust
Hot Water Crust Pies
Hot Water Crust Pork Pies
Hot Water Crust Meat Pies Recipe
Samosa Pie
Hot-water crust chicken, leek and shiitake pie
Hot Water Crust Pastry Hand Raised Chicken and Ham Pie Recipe
British Pork Pies
Old English Posh Picnic Raised Chicken and Ham Pie
Savory Mushroom Vegan Hot Water Crust Pie
What can hot water crust pastry be used for?
Why is my hot water pastry too hard?
According to Reader’s Digest, when hot water crust pastry is hard, the reason behind it is usually that there wasn’t enough fat or liquid added to the dough. Without enough of either, the dough is more difficult to work with which leads you to overwork it.
What is hot water crust pastry made of?
Hot water crust is different as it does not require chilled ingredients. Instead, as the name suggests, hot water crust is made by melting the fat in hot water, then incorporating the flour. In my opinion this type of pastry is similar to choux pastry, although it does not inflate in the oven.
What is the hot water method for pastry?
Finally, the namesake of this crust: the hot water. The hot water is
| 2 1/2 | cups (10.62 oz) all purpose flour |
|---|---|
| 1/3 | cup (2.66 fl oz) water |
| 1/2 | cup (4.00 oz) unsalted butter |
| 1/2 | cup (4.00 oz) lard (or shortening, if you must) |
How long does hot water crust pastry take to cook?
To blind bake the crust: bake it in a preheated 375 F oven for 12 minutes. Remove the foil and weights, and bake for 7 to 8 minutes longer until the crust is light golden brown in spots. For pricked pie crust: bake for 15 to 20 minutes, pricking again halfway through baking time if the crust starts to puff up.
Should you rest hot water crust pastry?
If the dough looks a bit lumpy, give it another roll and fold, then let it rest somewhere cool for 20 minutes before using. This is the easiest rather than the most traditional way and works very well. It will look quite straight-sided before baking, but will develop the traditional bulging sides as it bakes.
What can I use instead of lard in hot water crust pastry?
Lard: Lard has a higher melting point than butter, and gives this pastry a beautifully crisp texture when baked. Substitute with vegetable shortening if you’re vegan.
Why is my hot water crust crumbly?
Science of hot water crust pastry
During gelatinization the starch absorbs water and swells up and even breaks apart slightly. This will bind water quite well and is what makes the dough a lot loss crumbly than a dough you would make with cold water.
What is the first step in making a hot water shortcrust pastry?
Directions
- Place shortening in a heat-proof bowl. Pour in boiling water and whip mixture until creamy.
- Mix together salt and flour in a separate bowl. Add flour mixture to shortening mixture. Stir until pastry stops sticking to sides of bowl. Refrigerate pastry before rolling out.
What is the difference between hot water pastry and cold water pastry?
Unlike with other pastries whereby cold fat is used to achieve a shorter, crumblier texture, the hot water and fat in this pastry gives a more dense consistency.
How do you attain a tender and flaky crust?
For the flakiest pastry, be sure your fats (butter and vegetable shortening) are very cold. Before you start your dough, dice the butter and portion the shortening into a few clumps and place the fats on a plate, then cover with plastic wrap.
What does hot water crust pastry taste like?
The great British baking crust
A hot water crust usually has less flavor than a traditional pie pastry, but it’s also a little crisper after baking, and a lot stronger – so strong that it’ll hold its shape even after you take the finished product out of a baking pan.