Hot-Water Crust Pastry

170g (6oz) Flour
170ml (6fl oz) Water
85g (3oz) Lard
Pinch Salt

Sift the flour and salt into a bowl, making a well in the centre
Place the water and lard into a saucepan, when the lard has melted bring to the boil.
Pour the mixture into the centre of the flour.
Working very quickly, mix with a wooden spoon.
Then knead with hands to produce a smooth dough.
This pastry must be used whilst still warm, otherwise it will become brittle and hard to mould.

Baking Recipes

Hot-Water Crust Pastry