BBC

Hot water crust pastry recipes

A bit of an oddball in pastry terms as the mixture has to be hot rather than cold. This is a heavy dough pastry made by heating water and fat (lard) together and mixing them into the flour. Because of the high quantity of water used, the pastry is quite hard and strong, making it suitable for encasing heavy mixtures such as pork, ham or raised game pies without collapsing.

Preparation

Once made, the pastry has to be moulded while it’s still warm, before the fat sets and the pastry becomes flaky and dry.

On this page

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

See more pastry recipes