What can hot water crust pastry be used for?
Hot water crust pastry is traditionally used for raised pies. It is an unusual pastry, similar to choux although it doesn’t rise when baked, and can be said to be twice cooked. Ideally, making the pastry and shaping the case should be done a day ahead to allow the pastry time to firm up before filling and baking.
What is hot water pastry called?
Hot water crust is a type of pastry used for savoury pies, such as pork pies, game pies and, more rarely, steak and kidney pies. Hot water crust is traditionally used for producing hand-made pies.
What is hot water crust pastry made of?
Hot water crust is made up of flour, salt, fat, and water. Unlike my favorite all-butter pie dough, the recipe for hot water crust usually calls for a mixture of all-purpose and bread flour.
How are hot water crust pastry and shortcrust pastry different from each?
The high water content and heating prior to cooking gives it a much stronger structure than a shortcrust pastry. Unlike with other pastries whereby cold fat is used to achieve a shorter, crumblier texture, the hot water and fat in this pastry gives a more dense consistency.
Why is my hot water pastry too hard?
Why your hot water crust pastry dough is too hard According to Reader’s Digest, when hot water crust pastry is hard, the reason behind it is usually that there wasn’t enough fat or liquid added to the dough. Without enough of either, the dough is more difficult to work with which leads you to overwork it.
Should you rest hot water crust pastry?
I prefer to leave the dough until it is room-temperature cold (about 21C), as I find it produces a smoother finish. If the dough looks a bit lumpy, give it another roll and fold, then let it rest somewhere cool for 20 minutes before using.
What is the first step in making a hot water shortcrust pastry?
- Place shortening in a heat-proof bowl. Pour in boiling water and whip mixture until creamy.
- Mix together salt and flour in a separate bowl. Add flour mixture to shortening mixture. Stir until pastry stops sticking to sides of bowl. Refrigerate pastry before rolling out.
What’s the difference between suet pastry and shortcrust pastry?
A Suet Crust Pastry is similar to a Shortcrust Pastry but it is tougher and more elastic, which means it is great for steamed puddings and pies. It is made using animal fats, normally using 2 parts flour to 1 part animal fat.
Why is my hot water crust crumbly?
The high temperatures will cause some of the starch to cook and gelatinize. During gelatinization the starch absorbs water and swells up and even breaks apart slightly. This will bind water quite well and is what makes the dough a lot loss crumbly than a dough you would make with cold water.
Why is my hot water crust pastry hard?
Why do you need to chill pastry crust?
Tip: Chilling hardens the fat in the dough, which will help the crust maintain its structure as it bakes. And the short rest before rolling relaxes the dough’s gluten, helping prevent a tough crust.
What happens when you make dough with hot water?
Found in baked goods across the world — tortillas, milk bread, cornbread and cream puffs, to name but four — hot water can speed mixing time; make it easier to fill and form doughs; yield softer, fluffier breads; and create stunning pie crusts like Ms. Hussain’s.