Today's culinary exploration has been...

[vernon]

My first attempt at hot water pastry for pork pies.

The crusts were a tad too crusty as confirmed by a second and third sample. A lower temperature is called for I think.

Very tasty all the same.

 

[Trembler49]

They look good enough to me. I prefer a crispy crust!!

 

[Globalti]

Why is it called hot water pastry?

 

[mr Mag00]

using hot water instead of cold to make the pastry. if you need a taster let me know

 

[postman]

Vernon , Very tasty all the same . You have never eaten all six already ? Are you practising for the Pie Audax ?

And get a move on WE all want to go on this ride .

 

[coffeejo]

Third opinions are always valuable...

 

[vernon]

Why is it called hot water pastry?

It's made with hot water, hot milk and melted lard all brought to a boil then poured onto the flour and mixed and kneaded into a dough that loses its workability as it cools.

 

[vernon]

Why is it called hot water pastry?

It's made with hot water, hot milk and melted lard all brought to a boil then poured onto the flour and mixed and kneaded into a dough that loses its workability as it cools.

 

[vernon]

Vernon , Very tasty all the same . You have never eaten all six already ? Are you practising for the Pie Audax ?

And get a move on WE all want to go on this ride .

Four down and two left for tomorrow. They were small pies made in a muffin tin mould.

 

[vernon]

Third opinions are always valuable...

They were OK.

I just knead more practice with the dough.

 

[coffeejo]

*groan*

 

[Fnaar]

Are you telling porkies?

 

[vernon]

Are you telling porkies?

Would I pie to you?