Hot water pastry is traditionally used for pork pies. The dough is mixed while the water and fats are hot, and then chilled. You end up with a pastry that is sturdy and easy to work with – great for hand-forming any kind of raised pie.
Makes 1.3 kg (2 lb 14 oz)
Ingredients 6
130 g unsalted butter, cut into 2 cm (¾ in) cubes
130 g lard, cut into 2 cm (¾ in) cubes
250 g water
675 g plain flour (all-purpose flour)
10 g fine salt
2 egg, medium-sized, about 100g total
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Method 8
Put the , and in a medium saucepan over a medium heat and stir until melted. Bring to a simmer, then remove the pan from the heat.
Put the , and in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until thoroughly combined.
With the mixer running on medium speed, pour the hot butter mixture into the flour mixture in a steady stream.
Mix for 3–4 minutes until the dough comes together.
Then tip it out onto a lightly floured kitchen bench and knead for 1–2 minutes.
Form the dough into a ball and place it in a bowl. Cover with a damp tea towel (dish towel). Rest at room temperature for 1 hour.
Tip the dough onto the bench and knead for 1 minute, then return it to the bowl and cover. Put in the fridge to rest for up to 1 hour before using.
If chilled for longer than this, you may find that the pastry is too firm to use; in this case, leave it at room temperature for 20 minutes to make it more pliable.
Urbanstead's tips
For a vegetarian version, use all butter instead of lard.
This pastry it best used the day it’s made.
