2 cups self-raising flour (I use plain flour and add baking powder), 400g (14oz) round stead, all fat removed, chopped into small dice, egg wash made with one egg and a little water or just use milk instead. I hope you enjoyed the recipe. Cut butter and shortening into bits and put into well. Hot water crust is a fantastic gateway into baking pastry as you do not need to worry about overworking the dough. 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. Starting in the middle, fold the pastry over the filling and pinch the sides together. The resulting pie has bowed edges and a unique shape. Dough may be made 1 day ahead and chilled or 2 weeks ahead and frozen, wrapped well. I simplify natural living for busy mums. These look so delicious! It makes cleaning up all that flour so much easier. Yes I think they are very similar to cornish pasties. If you need to squish down some folds to get a flat outer edge, that is absolutely fine! To make the dough, heat the butter, water and salt in a small saucepan until the butter has melted. Alternatively, you can make extra big ones by using a saucer as a guide and cutting around it. I do whinge about it getting light so early but I much prefer the extra light of summer than the dark afternoons of winter. Once the stock is boiling, cook for two minutes and then quickly stir through the cornflour mixture. The filling can be done with many different things (meat for example) and taste great!! 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. ( Log Out /  That pastry looks perfect :) I do love anything when its wrapped in pastry – awesome job! Why is it the key to the soul? She did indeed! I was doubting it a little cause it was so easy but it was delicious. With heel of hand smear each portion once in a forward motion to help distribute fat. 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 it will take a bit longer for them to cook but you’ll just have to keep an eye on them. ( Log Out /  Your 12 ingredients, 11 recipes eBook + 1-week meal plan and shopping list are on their way to your inbox. You can keep the pie uncooked for a few hours if you wish to make it ahead of time. These look great, the recipe is very similar to traditional Cornish Pasties here. Hi. Repeat with the rest of the filling and dough. Divide the dough in half and cover one half with a tea-towel to keep it warm. Enjoy! Continue to fry for another five minutes and then push the vegetables to the edge of the pan to create a well in the middle. I tried to but it didn’t turn out quite as prettily has I’d hoped. Made it with the gooseberry pie. Using a spoon, mix the dough as much as you can and when it becomes too stiff to mix with a spoon, pour it out onto a surface and kneed the dough together. We have used this recipe for a curry pot pie and a quiche, and both came out great. This is wonderfully simple and delicious, as well as versatile. To make the filling, heat the oil in a large pan and add the onion. Required fields are marked *. You can put them pretty close together as they don’t puff up. x. This will immediately turn very viscous as the cornflour cook but the mix will slacken as you mix in the stock in the pan. I’ll have to give that a go. Start the pastry by combining the butter, water and salt over low heat. 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. Chill disks, wrapped in plastic wrap, until firm, about 1 hour. Alternatively, serve them up straight away. These can be frozen after they have cooled completely. Turn the dough onto a floured surface. Leave them to cool on the tray for a few minutes then transfer them to a wire rack to cool completely. Learn to to create 11 easy, tasty meals using just 12 basic ingredients from your pantry & freezer - no running to the shops. HOT WATER CRUST PASTRY This easy-to-make pastry used for raised pies is crisp and crumbly. Don’t worry about overworking it, just be careful not to burn yourself if the pastry is still very hot. Add the chicken into the well and fry, stirring regularly until the outside is white and the chicken is sealed. Bake the pie for an hour or until the top is golden brown and the base is cooked through. Mum gave me the recipe and said that my grandma loved them so I dutifully whipped them up. ( Log Out /  Unlike with shortcrust, where too much handling can lead to a rock-hard result, hot water crust pastry requires Preheat the oven to 180C(356F) fan-forced. Put the flour in a big bowl then pour the hot mixture on top and stir it all together using a knife. Hi Rika. Something special happens in the oven is my only explanation for the amazing flavour from so few ingredients. Have a good one and I will be back next week with a recipe for a fruity dessert. These are normally hand raised – baked without a tin – and packed full of minced pork and seasonings. Line an oven tray with baking paper. This is a simple and tasty hot water pie crust. Form dough into 2 pieces, one slightly larger than the other, and flatten into disks. 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. Fry until the onion turns translucent and then add both the garlic and the carrots. Once the filling has mostly cooled (it can still be a little warm), it is time to start the pastry. The other day I mentioned that I’m not really big on sleeping in anymore. Traditionally stuffed with layers of minced meat surrounded by jelly, hot water crust pies are filling, delicious and, above all else, really simple to make. Put the filling in the pie and spread it into all the corners. Be careful not to push it through the pastry walls. You can make a pretty scalloped edge if you like. I’m Claire. Designed by Elegant Themes | Powered by WordPress, © Recipe from Food With a View - St Margaret's Girls School Brisbane. For the hot water crust pastry, combine the flours in a large mixing bowl, then rub the butter in with your fingertips.

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