Hot Water Crust Pastry Flashcards
Why might the hot water crust crack when hand raising?
If the dough is too cold when hand raising
Why would the sides be weak and liquid burst when baking?
Some parts may have been rolled too thin
How do you make hot water crust pastry?
Put flour and egg in a bowl, cover with a bit of flour to protect the egg and pour over hot water. Mix until it comes together. Shape into two discs and chill.
Cover a ramekin with strip of baking parchment and double clingfilm. Shape the larger dough across the ramekin, easing it down with your hands ensuring equal thickness. Chill again.
Remove ramekin, add a parchment collar and fill to a domed shape
Roll out the lid until bigger than area it needs to cover, use scissors to join the lid to the rest of pie. Crimp the edges.
Place piping nozzle in the centre
Egg glaze
Cook at 200 for 30 minutes and then go down to 170
Once the sides are set remove the parchment collar.
Once it is gold and meat is cooked remove from oven, allow to cool.
Pour jelly through funnel and leave to set.
What are some uses for hot water crust pastry?
Savoury pies - use a combination of mince and pieces of meat, herbs and spices. For game pies could use redcurrant rather than plain jelly.
What oven temperature/shelf
Top shelf, 200 for 30 mins then down to 170
How do you prep the ramekin?
Parchment circle and band with stickers followed by double layer of cling film.
