HOT WATER CRUST PASTRY
Provided by Food Network
Time 1h
Yield Makes 1 crust (9 ounces)
Number Of Ingredients 5
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. .
HOW TO MAKE HOT WATER CRUST PASTRY
This 5-ingredient hot water crust pastry is made with a unique method that's a lot easier than regular shortcrust. Your homemade meat pies will be even more delicious with this crisp, flaky pastry!
Provided by Emma
Categories Dinner
Time 10m
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 oz, Calories 64 kcal, Sugar 0.1 g, Sodium 38 mg, Fat 0.2 g, SaturatedFat 0.03 g, Carbohydrate 13 g, Fiber 1 g, Protein 2 g, UnsaturatedFat 0.12 g
HOT WATER PASTRY
This is a recipe from an old dutch cookbook. It works out so well.You can use lard or shortening. I suppose you can also use butter too, although I have not tried that yet.
Provided by Elaine H
Categories Dessert
Time 42m
Yield 2-3 pie shells, 8-12 serving(s)
Number Of Ingredients 5
Steps:
- Put shortening in a medium bowl and boil the water.
- Pour water over shortening and blend till all the water is absorbed and the mixture is smooth.
- Add the flour,salt and baking soda.I put the soda and salt in the first cup of flour and mix in one cup at a time in case you don't need all of the flour. Usually you do.
- Once it is mixed and in one large ball, you can then cut this down to 3 individual balls of dough, wrap in plastic wrap and chill for at least 2 hours. If you want a larger pie crust, just do 2 balls of dough.
- If you do not use all the dough it can be kept in the fridge for about a week or so or even frozen.
- Bake these pie crusts up as you would any others. I usually bake them at 350-400 for 12-15 minutes, or till golden brown.
- Follow instructions for double crust fruit pies when using those recipes.
Nutrition Facts : Calories 396.9, Fat 26.1, SaturatedFat 6.5, Sodium 303.9, Carbohydrate 35.8, Fiber 1.3, Sugar 0.1, Protein 4.8
HOT-WATER PASTRY DOUGH
This old-fashioned pastry dough makes a deliciously shortbread-like crust. This recipe can be prepared in 45 minutes or less.
Categories Dessert Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes enough dough for a double-crust 9 inch pie
Number Of Ingredients 5
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.
More about "hot water pastry food"
HOT WATER CRUST PASTRY - WIKIPEDIA
From en.wikipedia.org
Place of origin EnglandType Pastry
HOW TO MAKE A HOT WATER CRUST PASTRY - GREAT BRITISH CHEFS
From greatbritishchefs.com
推定読み取り時間 1 分
HOTWATER PASTRY RECIPE - BBC FOOD
From bbc.co.uk
対象人数 6-8カテゴリ Cakes And Baking
HOW TO MAKE HOT WATER PASTRY (FEAT SID THE BAKER) - YOUTUBE
From youtube.com
MARY BERRY PORK PIE | BRITISH CHEFS TABLE
From britishchefstable.com
HOT WATER PASTRY | BAKING MAD - YOUTUBE
From youtube.com
INDIAN POTATO RAISED PIE RECIPE - BBC FOOD
From bbc.co.uk
HOT-WATER CRUST PASTRY RECIPES AND TIPS | EPICURIOUS
From epicurious.com
THE SECRET TO SMOOTH DOUGHS AND FLUFFY BREAD IS ALREADY AT ...
From nytimes.com
HOW TO MAKE HOT WATER CRUST PASTRY - FOODCRUMBLES
From foodcrumbles.com
HOT WATER PASTRY RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
HOT WATER PASTRY RECIPE - FRUGAL COOKING & FOOD RECIPES
From lowcostliving.co.uk
HOT WATER CRUST PASTRY RECIPE - HOW TO MAKE HOT WATER ...
From food52.com
HOT WATER CRUST PASTRY - THE HAPPY FOODIE
From thehappyfoodie.co.uk
MINI MUSHROOM PIES WITH HOT WATER CRUST PASTRY | TIN AND ...
From tinandthyme.uk
HOT WATER CRUST PASTRY - CONFESSIONS OF A BAKING QUEEN
From confessionsofabakingqueen.com
WHAT IS A HOT WATER CRUST PASTRY? - DELIGHTED COOKING
From delightedcooking.com
HOT WATER CRUST BREAKS ALL THE RULES | KING ARTHUR BAKING
From kingarthurbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love