Tag Archives: pie

09Oct/15

Hot water crust pastry pie

Hot Water Crust Pie

Hot water crust pastry is something I don’t do often but it is ever so easy I wonder why I don’t?!  So here we are, if you haven’t tried it yet, set all your fears aside and have a go.  It is very simple to make, even more so than shortcrust, and in no time and with very little effort you will have the most gorgeous, golden, mouthwatering pie you have ever had the pleasure of setting on the table!

For filling I have used potatoes, mushrooms and veggie bacon and a little gram flour to bind the ingredients.  Have a go with any filling you fancy but bear in mind that you need to have something to bind the stuffing; in this case the potatoes and gram flour do the trick! Another thing to bear in mind is that you need to have enough filling to stuff the pie right to the top or you will be left with a gap between the stuffing and the pastry lid.

Hot Water Crust Pie(9)

Ingredients

200g plain flour
100g strong white flour
75g plant based butter
75g vegetable suet or shortening
100ml cold water
Good pinch of salt
Round non stick cake tin (mine is 6 diameter, 2½ inches deep)

Method

  • In a large bowl, mix the flours and salt. Add butter and crumble with the tips of your fingers to form crumbs (same as for short crust pastry)
  • Bring the vegetable suet and water to a boil
  • Make a hole in the flour and add the melted suet and water. Mix thoroughly with a wooden spoon – the dough is quite soft
  • Using your hands (make sure the dough is not too hot for you) mix the dough to form a smooth ball
  • Break off a quarter of the dough and set aside for the lid of the pie
  • On a floured board, gently roll out the rest of the dough and line the tin – let it cool a little before lining, although it should still be warm but not hot
  • Fill with pie stuffing making sure it is filled right to the top
  • Roll the dough you set aside to form a lid and cover the pie. Crimp the edges, then make a cross on top with a sharp knife
  • Place in fridge for 30 minutes
  • Bake in a pre-heated oven at 180C, 350F or gas mark 4 for about 1.30 minutes. That is how long mine took to turn golden and crisp.  Check the pie after 1 hour, then again after 15 minutes as all oven temperatures tend to vary a little
  • Remove your pie from the oven and leave in the tin to cool for about half an hour
  • If you are using just a regular round cake tin like I did, the pie is surprisingly easy to remove from the tin. Place a plate over the pie, turn over on to the plate.  Now take another plate and turn it over again to get the right side up…. It is really quite simple although scary if you haven’t done it before!

Hot Water Crust Pie(3)

Filling for pie

Ingredients

2 large potatoes, diced and cooked
1 large onion, chopped
3-4 cloves garlic, chopped
2 tablespoons olive oil
250 grams mushrooms, chopped
1 pack of veggie bacon slices, cut into small pieces
1 cup frozen peas
1 tablespoon soya sauce
1 teaspoon mixed herbs or any herb of you choice
1 tablespoon gram flour
A little black pepper

Method

  • Cook the potatoes and roughly break them up with a fork
  • Gently saute onion and garlic in the olive oil until translucent
  • Add chopped veggie bacon and mushrooms and fry for about 6-7 minutes
  • Add peas, gram flour, soya sauce, black pepper and sage (or herbs of your choice)
  • Stir on low heat to mix all the ingredients thoroughly
  • Now add the potatoes, give it a good stir
  • Let it cool before filling the pie

Hot Water Crust Pie(8)