Hot-water Crust Pastry

Ingredients:

450g plain flour
2 tsp salt
120g lard
200ml milk (or milk and water mix)

Method:

Sift together the flour and salt into a bowl. Melt the lard in the milk then bring to a boil. Take off the heat, form a well in the flour and pour the hot liquid into this.

Working very quickly, beat the mixture with a wooden spoon to form a fairly soft dough. Tour out onto a lightly-floured work surface and knead until smooth. Use quickly and cover any part of the dough not being used with a damp cloth to keep pliable. Typically raised pies using hot water crusts are baked in a hot oven at 210°C for the first 15 minutes before completing the cooking at 175°C for the remainder of the cooking time.

If using the dough for a raised pie then take 2/3 of the dough and roll out to a round of about 30cm in diameter. Take a straight-sided container about 10cm in diameter (eg a pasta holder or large jar) then dust with flour and turn upside down. Using a rolling pin lift the round of dough and place over the base of the container. Mould the dough around the container by pressing firmly to the sides, keeping the edge as even as you can.

Cut a double thickness of greaseproof (waxed) paper large enough to fit around the pie then wrap this around the pastry and tie with string. Set aside in a cool place until the pastry is firm enough to stand up on its own without the mould. At this point invert the jar and ease it carefully out of the pastry, twisting gently to help in the removal.

Place the pastry case on a baking tray then add your desired filling. Ensure you pack the filling down well to help keep the shape of the pie then roll out the remaining pastry to form a lid. Brush the top of the raised pie, add the lid and pinch the two pieces of pastry together to secure firmly. Trim away any surplus then cut a steam hole in the centre of the lid. Brush with beaten egg white or milk and bake.