Claire, you are such a sweet granddaughter! I made party entree sized pasties using a 10cm cookie cutter. Email “Hot-Water Pastry Dough ” save recipe Add to collection New collection add to menu Add to menu New menu Print Yield Makes enough dough for a double-crust … Heat the mixture until the butter has melted. Fry until the onion turns translucent and then add both the garlic and the carrots. I tried to but it didn’t turn out quite as prettily has I’d hoped. Fry the meat until most of the fat has rendered out and the choritzo/bacon is starting to go crispy. Ate one as soon as it arrived. Cook them for 20 minutes at 180C then reduce the oven to 150C and cook them for a further 15-20 minutes or until they are golden. Make the filling by mixing all the ingredients (except the egg wash) together in a bowl. Working with half the dough at a time (it's important to keep the other half warm under a tea towel), roll it out to about puff pastry (a little bit thicker) thickness and cut out rounds using a 10cm cutter. Once the filling has mostly cooled (it can still be a little warm), it is time to start the pastry. If you need to squish down some folds to get a flat outer edge, that is absolutely fine! Hot water crust is a fantastic gateway into baking pastry as you do not need to worry about overworking the dough. Knead the dough gently until it comes together in a smooth ball. Use any off-cuts to decorate the top and egg wash those too before you bake the pie. Food with a little bit of history. In fact, the filling is made up of lots of vegetables with a little chicken and instead of pouring gelatine enriched stock into the finished pie, the filling is bound together with a gravy thickened with cornflour. Don’t worry about overworking it, just be careful not to burn yourself if the pastry is still very hot. Start the pastry by combining the butter, water and salt over low heat. Roll out the remaining dough and top the pie with it making sure to seal the edges to the pastry on the sides. Your email address will not be published. She was indeed. Place one tablespoon of unflavoured oil into a heavy based saucepan and add the meat. I always use my silicone baking mat for things like this. Flour the bench and tip the dough out onto it. Your 12 ingredients, 11 recipes eBook + 1-week meal plan and shopping list are on their way to your inbox. Made it with the gooseberry pie. It has firmed up in the fridge for a while at this point, becoming nice and sturdy. ( Log Out /  I’ll have to give that a go. Place a round of pastry in the palm of your hand with the floured side on your hand. It just depends how big you want the final pasties. I was doubting it a little cause it was so easy but it was delicious. This recipe can be prepared in 45 minutes or less. These look great, the recipe is very similar to traditional Cornish Pasties here. Beat the egg and brush a thin layer over the top of the pie. Thanks Roxana. I would score major brownie points with my husband if I made these! They were so deliciously good I’ll be making up another batch to keep in the freezer. Delicious and easy to make. Use this to line the tin ensuring some of the dough is hanging over every edge. She did indeed! Leave them to cool on the tray for a few minutes then transfer them to a wire rack to cool completely. Turn the dough onto a floured surface. If you wish to add bacon or choritzo to the pie, chop the choritzo into half centimetre thick half moons or slice the bacon to the desired size. I simplify natural living for busy mums. With fork incorporate surrounding flour until fat is evenly distributed. Yes I think they are very similar to cornish pasties. ( Log Out /  You can put them pretty close together as they don’t puff up. Alternatively, you can make extra big ones by using a saucer as a guide and cutting around it. Stir together the dry ingredients in a large bowl, make a well in the centre and pour in the boiling water. Pastry - you will need two lots of the pastry ingredients but it must be made in two batches not one big one 100g (3.5oz) butter, chopped 150ml cold water 1 tsp salt 2 cups self-raising flour (I use plain flour and add baking powder) Yes you are a very dutiful daughter and Guppy loved them!! This pie keeps really well and can be eaten both hot and cold. Golden brown; solid; filled with a tasty meat interior; the hot water crust pie is a British classic. Cook time: 20 minutes for filling, 1 hour for baking, Cost per portion: around 90p (for the pure chicken pie), 2 large carrots – cut into ½ cm thick semicircles. A good way to work the dough is to roll it out to about one centimetre thick, fold it into three and repeat this three or four times. Place a third of dough to one side and roll out the rest to about three quarters of a centimetre thickness. Why is it the key to the soul? I’ve never made a rough puff. Put the flour in a big bowl then pour the hot mixture on top and stir it all together using a knife. Mum gave me the recipe and said that my grandma loved them so I dutifully whipped them up. To make the filling, heat the oil in a large pan and add the onion. The pastry can be freeze (with separate linings) Great Job! Add the chicken into the well and fry, stirring regularly until the outside is white and the chicken is sealed. Whilst it also makes use of the hot water crust’s ability to hold heavy fillings, it is both baked in a tin and not primarily meat based. Place a scoop of filling in the middle of the pastry. This old-fashioned pastry dough makes a deliciously shortbread-like crust. x. After two 5am wake-up calls, by Wednesday afternoon I was so sleepy that instead of walking the 300 meters up the road to my grandma’s house I drove to deliver these tasty pasties to her (note – a 5am wake up wouldn’t normally make me so tired but I happened to stay up a little too late re-reading Breaking Dawn in anticipation of the movie release next week). Since I wrote that, my body has decided to prove the point and has woken me up at 5am nearly every morning this week. The most well-known use for hot water crust pastry is the pork pie. With heel of hand smear each portion once in a forward motion to help distribute fat. Unlike with shortcrust, where too much handling can lead to a rock-hard result, hot water crust pastry requires Change ), You are commenting using your Twitter account. I will be making this recipe many times over. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Something special happens in the oven is my only explanation for the amazing flavour from so few ingredients. These look so delicious! Form dough into 2 pieces, one slightly larger than the other, and flatten into disks. Divide the dough in half and cover one half with a tea-towel to keep it warm. You have to work with warm dough. Roll the other half out to about the thickness of puff pastry or a tiny bit thicker. I haven’t used hot water pastry so I will give that a try. What do you think? Using fingers can give a lovely crimping effect. Remove the meat from the pan (reserving the fat) and stir it into the filling. Bake them for 20 minutes at 180C fan-forced then reduce the oven to 150C fan-forced and cook them for another 15-20 minutes or until they are golden. Now I know how easy the pasty is I’ll have to experiment with the fillings. For the hot water crust pastry, combine the flours in a large mixing bowl, then rub the butter in with your fingertips.