“HOT-WATER CRUST PASTRY

Unlike other pastries, hot-water crust is made with flour and a mix of boiling hot fat and
water, which results in a tough case for a pie filling. In days past, before refrigeration was
invented, hot-water crust pastry wasn’t intended to be eaten – it was purely a means of
preserving meat fillings. These days the chewy, well-flavoured pastry is as delicious as the
pie filling itself.

MAKES ENOUGH FOR 6 INDIVIDUAL PIES

100g unsalted butter, cut into small pieces
100g lard, cut into small pieces
200ml water
500g plain flour
1 teaspoon salt
1 teaspoon icing sugar
1 large egg, beaten

STEP 1
Put the butter, lard and water in a saucepan and bring to a rolling boil, making sure the lard
and butter have melted.
STEP 2
Meanwhile, sift the flour, salt and icing sugar into a mixing bowl and make a well in the
centre. Add the beaten egg to the well and sprinkle over enough flour to cover the egg.
STEP 3
Pour the boiling mixture around the edge of the flour, then mix quickly with a wooden
spoon until combined. Knead briefly into a smooth dough. Use immediately[…]”

Excerpt From: Lizzie Kamenetzky. “Great British Bake Off”. Apple Books.