Hot water crust
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- mark111757
- Posts: 788
- Joined: Wed Apr 25, 2012 9:49 pm
- Location: USA
Hot water crust
From a recent martha bakes episode (now on the download circut)
https://www.marthastewart.com/1531557/m ... ater-crust
Is it me or does it seem relatively straight forward??
https://www.marthastewart.com/1531557/m ... ater-crust
Is it me or does it seem relatively straight forward??
- Alexandria
- Posts: 2416
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: Hot water crust
Mark,
That looks extraordinary .. And it is all by scratch, which is what I like ..
Very straight forward to me ..
Thank you for posting the link ..
That looks extraordinary .. And it is all by scratch, which is what I like ..
Very straight forward to me ..
Thank you for posting the link ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Hot water crust
I haven’t had cause to make hot water crust, but it is s traditional British pastry
I understand that it is not too difficult, the trick is (obviously) to mould it into shape in the small window between it being too hot to handle and too firmly set too handle
The main uses are pork pies and game pies
I understand that it is not too difficult, the trick is (obviously) to mould it into shape in the small window between it being too hot to handle and too firmly set too handle
The main uses are pork pies and game pies
- Gillthepainter
- Posts: 3719
- Joined: Wed Apr 25, 2012 11:53 am
- Location: near some lakes
Re: Hot water crust
Yep, you have to work quickly.
No, it's not straightforward as you have to anticipate the things you do that will go wrong.
2 problems I can see with the recipe, Mark.
HWC pastry doesn't have butter.
But mainly, making it in 3 sections: 2 discs and a side, you will most likely get leakage when it comes to funnelling the liquid in.
The deep dish section really should be in one pastry piece. Plus one lid.
The other major thing to go wrong is rolling your pastry too thick. It's not nice to sink your teeth into chunky pastry of this sort.
My HWC pastry is made with half milk, half water. It helps the colouring.
As even after all that baking, a HWC pastry can look anaemic and unappealing.
No, it's not straightforward as you have to anticipate the things you do that will go wrong.
2 problems I can see with the recipe, Mark.
HWC pastry doesn't have butter.
But mainly, making it in 3 sections: 2 discs and a side, you will most likely get leakage when it comes to funnelling the liquid in.
The deep dish section really should be in one pastry piece. Plus one lid.
The other major thing to go wrong is rolling your pastry too thick. It's not nice to sink your teeth into chunky pastry of this sort.
My HWC pastry is made with half milk, half water. It helps the colouring.
As even after all that baking, a HWC pastry can look anaemic and unappealing.
- Gillthepainter
- Posts: 3719
- Joined: Wed Apr 25, 2012 11:53 am
- Location: near some lakes
Re: Hot water crust
Ta.
I believe it's time to think about making another one.
I believe it's time to think about making another one.
Re: Hot water crust
I find it a very forgiving pastry to make Mark, although cooking it can be tricky. Get it right and it is glorious. It only costs pocket money prices for the ingredients, so why not give it a go!
Yes, very attractive Gill.
Yes, very attractive Gill.
- Gillthepainter
- Posts: 3719
- Joined: Wed Apr 25, 2012 11:53 am
- Location: near some lakes
Re: Hot water crust
I know you make these pies too, Sakkers.
It's actually a rather good way of using up bits of this and that meats that make their way into the freezer.
It's actually a rather good way of using up bits of this and that meats that make their way into the freezer.
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