Original post July 1st 2014
Nice as Pie
Hot water pastry is surprising straightforward to make, in fact, you can hardly believe just how easy, prompting the question: “why on earth have I never made this before?”
The ingredients: fat, flour and water, are the same as for shortcrust, but in different proportions, and are simply stirred together hot instead of rubbed together cold.
The resulting paste, almost exactly the texture of play doh (but smells better and doesn’t wreck the carpets) is fun to work with and very easy going – any inadvertent tears can soon be patched up. Make sure you use it whilst it’s still warm: it will start to crumble as it cools.
Once the boiling fat part is out of the way, (and only when that’s out of the way, obviously!) hot water pastry is a great holiday activity to do with children: try making the Cow Boy Pie for lunch or supper.
Summer Garden Pie
This colourful layered pie filled with summer vegetables, looks a bit challenging, but is fairly straightforward. It’s perfect for picnics and celebrations.
Gelatine adds moisture and ensures the pie cuts well. A few pastry shapes arranged on top sets it all off beautifully.
Serves 4-8
Filling
- 3 large red onions, thickly sliced
- 1 red pepper & 1 yellow pepper, sliced
- 2 tablespoons oil
- 450g waxy new potatoes, scrubbed or peeled
- 125g carrots
- 125g butternut squash
- 50g baby spinach leaves
- Black pepper
- Finely chopped celery leaves, thyme & marjoram or oregano
Hot Water Crust Pastry
- 350g plain flour
- ½ teaspoon salt
- ½ teaspoon ground white pepper
- 100g lard or vegetable shortening, diced
- 135ml water
- 1 small egg beaten with a teaspoon of water
Savoury Jelly
- Plus: sufficient powdered gelatine (or leaf or vegetarian gelatine) to make ½ pint savoury jelly
- Pinch salt
You will need a greased 18cm loose bottomed cake tin, baking tray & decorative cutter
Pre-heat oven to 180°C (fan oven) or equivalent
Preparing the Filling
Slow-fry onions in 1 tablespoon oil, until soft and melting. Soften peppers separately in 1 tablespoon oil.
Slice potatoes into 1cm rounds. Boil for 15 minutes until just tender. Drain. Cut carrots into ½ cm circles. Cut squash into 1cm cubes. Boil together for 20 minutes until just tender. Drain. Reserve cooking water.
Making the Pastry
Heat fat and water together in a small saucepan until fat has melted. Bring to the boil.
Sieve dry ingredients into a roomy bowl. Make a well in the centre. Pour in the hot fat and water. Combine with a wooden spoon. Transfer to a board. Work into a pliable dough.
Remove ¼ for the lid. Lightly flour the board and roll the rest into a circle approximately ½ cm thick and 30cm in diameter.
Roll round the pin and transfer to the prepared tin. Manoeuvre gently into position. Use offcuts to repair any tears. Roll out lid, making a central hole. Use remaining offcuts for decorative shapes.
Adding the Filling, Positioning Lid, Glazing and Baking
Add filling in distinct layers, starting with one of potatoes. Scatter herbs and pepper throughout layers. Brush pastry edges with egg-wash and position lid. Crimp together. Position decorations: use egg-wash to fix into position. Brush entire lid with egg-wash. Bake for 1 hour until golden brown. Leave to cool.
Adding Jelly and Leaving to Set
Bring reserved cooking water to boil with salt and add gelatine according to maker’s instructions. Pour gradually through a funnel into the lid hole of the cold pie. Leave in the tin and refrigerate overnight.
Cow Boy Pie
Here’s a filling and fun holiday supper from just a few homely ingredients.
Serves 4-6
Hot Water Crust Pastry
- 350g plain flour
- ½ teaspoon salt
- ½ teaspoon ground white pepper
- 100g lard or vegetable shortening, diced
- 135ml water
- 1 small egg beaten with a teaspoon of water
Filling
- 450g peeled or scrubbed waxy new potatoes; sliced and boiled until tender
- 900g thickly sliced slow-fried onions
- 2 x 400g cans baked beans in tomato sauce.
You will need a greased 18cm loose bottomed cake tin, baking tray & decorative cutter
Pre-heat oven to 180°C (fan oven) or equivalent
Heat fat and water together in a small saucepan until fat has melted. Bring to the boil.
Sieve dry ingredients into a roomy bowl. Make a well in the centre. Pour in the hot fat and water. Combine with a wooden spoon. Transfer to a board. Work into a pliable dough.
Remove ¼ for the lid. Lightly flour the board and roll the rest into a circle approximately ½ cm thick and 30cm in diameter.
Roll round the pin and transfer to the prepared tin. Manoeuvre gently into position. Use offcuts to repair any tears. Roll out lid, making a central hole. Use remaining offcuts for decorative shapes.
Cool slightly before eating: the beans will be very hot.
Prairie Fire Pie
Make as before but mix a sliced chilli, fried until soft in a little oil, into the beans.
Incidentally . . .
The basket in the first 2 photos was woven by my great grandfather who was a basket maker and lay preacher from Heckington near Sleaford in Lincolnshire.
The kettle was our travelling picnic kettle when I was a little girl, growing up in Lincoln. Bless!