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. .
SCRATCH HOT WATER PASTRY
Make and share this Scratch Hot Water Pastry recipe from Food.com.
Provided by Traci Jeff Poole2
Categories Dessert
Time 20m
Yield 1 pie crust
Number Of Ingredients 5
Steps:
- Cream shortening with a fork into the 1/4 cup of boiling water.
- Mix and sift the flour, salt, and baking powder.
- Add the mixture to the shortening slowly.
- Blend well.
- Form into a ball and refrigerate until ready to use. .
- Yield = 1 pastry shell.
Nutrition Facts : Calories 1588.1, Fat 104.2, SaturatedFat 25.9, Sodium 1839.8, Carbohydrate 143.4, Fiber 5.1, Sugar 0.5, Protein 19.4
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
SUPER QUICK HOT WATER PASTRY
This pastry can be used for both sweet and savory pies, pasties, sausage rolls, etc. It takes minutes to make and gives baked meals that perfect pastry crunch!
Provided by wildschwein
Categories Dessert
Time 5m
Yield 800 grams
Number Of Ingredients 4
Steps:
- Place flour in mixing bowl, make a well in the center.
- Put oil and hot water in cup or jug and pour onto flour.
- Mix well until all flour is incorporated. The dough should be quite pliable.
- Allow to cool a little until you can comfortably handle it, but make sure to use while warm.
- Roll out on floured surface and use immediately.
- For Vegetarian omit animal fat or Lard.
- For Vegan omit Animal Fat, Lard or melted butter and use only oil.
Nutrition Facts : Calories 4.4, Fat 0.2, Sodium 0.2, Carbohydrate 0.6, Protein 0.1
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- To make the pastry: In a large bowl, whisk together the flour and salt. Scoop out a well in the center.
- Pour the liquid into the well in the flour mixture, stirring until everything is evenly moistened and cool enough to handle comfortably (it will feel as comforting as warm towels out of the dryer).
- Turn the dough out onto a lightly floured surface and knead it a few times. Cut off one-third (about 267g) for the top and place it aside to keep warm; under the mixing bowl is a good spot.
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