How to make Hot Water Crust for Pies
It’s cold in the Southern Hemisphere, forgive us if this recipe is not suitable for your current balmy summer evenings, somewhere else. It maybe one to keep for colder times.
Although there is no end of pasta at my house (Skaters choice/ teenager) a pie is always more than welcome. The two of us have a project in mind this week, and that is for me to teach him how to make a good Chicken and vegetable Pie. This is apparently what he would like to be able to master culinarily speaking, and I am more than happy to encourage such a lesson.
We have made the Quick Chicken Pie into an art, using both puff pastry and filo pastry in the past. This hot water crust is a little more interesting. It’s firm and chewy and really survives rough treatment more importantly it lives through a microwave blitz as a left over food. (As all food should in a house containing a teenage boy) We haven’t made the chicken version yet, but this one was welcomed warmly.
Wrap your hot water crust around any left over foods you might have. Try leftovers such as bolognese or ragu, maybe you have some roast vegetables or chicken, a stew that just isn’t quite enough to go around. All these are great ways to use this crust. Be inspired and make a chunky pork sausage filling instead of using left overs because this crust is perfect for pork pies. What ever you do with it, it’s easy to handle. I wanted to test this recipe to make sure it was easy enough for Skater. I had this in one of my recipe books so I filled my pie with left over lazagne filling of Slow Braised Lamb and Porcini. The filling is best if it isn’t too runny.
- 150 gm butter salted or unsalted
- 200 ml water
- 2 whole eggs
- 450 gm plain flour 3 cups
- 1/4 teaspoon salt salt is important for browning and flavour here
- 1 whole egg yolk
- 1/8 teaspoon salt for glazing beaten together with yolk
Simple hot water crust
Give it a try and let me know if it was easy for you