Hot water crust pastry is a traditional British pastry made with hot water, flour, lard, and salt. It is used for meat pies and can be shaped by hand using a mold. The finished product has a handmade look and can be stored for several months.
A hot water shortbread is a pastry made with the crust from which it gets its name, and is normally a meat pie such as pork pie or kidney pie. The crust is traditionally made with hot water, flour, lard and salt. Also known as casket pastry, this crust was originally used as a protective covering for cooking and storing meat and game. The crust itself had to be discarded before the contents were eaten, but, over the years, it has been perfected to the point where it has become a firm favourite, especially for pork pies and game pies.
A popular staple of British cuisine, hot water crust is fairly simple to prepare. The melted fat, usually in the form of lard, is added to boiling water. The flour and salt are then mixed. It is important that the ingredients are mixed while they are hot. The resulting mixture, while still warm and quite sticky, can then be moulded.
Unlike other types of dough, Hot Water Crust has no leavening agents, so it’s lifted by hand. This means that a hot water shortcrust pastry must be shaped by hand using something like a mold. One popular method uses an empty jar, such as one used for canning.
The jar is turned upside down and the bottom is lightly dusted with flour. A piece of crust is then lightly pressed onto the vase so that it takes the shape of the vase. After it has cooled down, the jar can be removed and the crust will keep its shape. The hot water shortbread can then be filled and topped with another section of crust.
With these types of pastries, the finished product rarely has a consistent look. The hot juices from the meat filling create swelling and sagging during cooking. For many people, this handmade look is part of the allure of hot water shortbread.
There are numerous variations of ingredients for fillings and even on the hot water crust itself. Some cooks advocate substituting shortening or butter for the lard. Many people believe that the taste and texture of the crust suffers, however, and that there’s actually no way to alter the recipe to make it available to vegetarians or the overly health-conscious.
Meat pies created with hot water crust can be stored for several months. Traditionally, they were served cold, but many people prefer them warmed up. They are very popular as a main course or as appetizers at parties and family gatherings.
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