Hot Water Pastry RecipeOrigin: Britain Period: Traditional |
|
This is the recipe for the classic British hot water pastry for making traditional pork pies, meat pies and even fruit pies. Ingredients:
450g flour 
Hot Water Pastry Preparation:Method:Warm the mixing bowl and sift in the flour and salt. Add the lard and milk and water mix to a pan. Bring almost to a boil then take off the heat. Form a well in the centre of the flour mix and pour the lard mixture into this. Stir quickly to combine with a wooden spoon until thick. Allow to cool a little then continue working with your hands until you have a smooth dough. Use immediately in any recipes that call for a hot water pastry dough. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Hot Water Pastry to your online bookmark site: 
|
|
More British recipes... More European recipes... More recipes for breads, cakes and pastries... More recipes for Pies and Tarts... More pastry recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with flour and lard as primary ingredients: Empire Biscuits Beignets soufflés Chocolate Devil's Food Cake Acorn Flour Noodles Zimt Kuchen Pear and Almond Crêpes Moroccan Anise Bread Teisennau Aberffraw Amish Funnel Cakes Pâte Sucrée III Maidstone Biscuits Aepfelkratzet Tarte Tatin Pizza Base Bunuelitos de Bacalao Crumb Cake Nut and Fruit Cake Egg Noodles with Urd Dal Flour Pea Flour Waffles Crockpot Cherry Cobler Pastai Mam Pastry Cheesecake Crust Beetroot and Chocolate Loaf Dabgadz Banir Boerag Sandtortchen Devil's Food Cake Mix Cake Nigerian Sausage Rolls Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
