Mix with a wooden spoon until the ingredients are well blended. In a large mixing bowl, mix flour, baking powder, salt and brown sugar. First make the filling. Mix the butter with the flour + salt, forming crumbs of butter in the flour. 1 cut into 3-inch pieces 8 ounces boneless pork shoulder, boneless. Bring to a brisk boil. Done. Place of the pastry on the paper, flatten slightly and then . Hot-Water Crust: Preheat oven to 375 degrees with rack in center. Add the water and fat to the flour mixture. Fill the rest more loosely all the way to the top of the shell. Preheat the oven to 200C/Gas mark 6. 2 ounces water. Add gelatine, softened in cold water, and mix thoroughly. 1. When the liquid has boiled immediately add s of it to the flour and carefully mix with the wooden spoon, be careful as the mixture will be hot. Once it's combined, it's time to knead. Carefully peel away the top layer of waxed or parchment paper. Step 3. 1/3 cup boiling water. Remove the chilled pastry moulds from the fridge. Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button {padding:1px;cursor:pointer;border-right . 2. Instructions. In a large bowl stir together flour and salt and make a well in center. Though methods can differ slightly, the basic way to make a hot water crust is to bring water and fat (butter, shortening, suet, and lard all work) to a boil until the fat has melted into the water. Spoon 1/2-2/3 cup beef mixture into the center of dough, then top with 1/2 tablespoon butter. Place dough on a floured board or cloth and knead till smooth. Step 2: Add the chicken stock mixture, ground pork, ground beef, and poultry seasoning. 2. 1 Preheat the oven to 200C/400F/gas mark 6. 125g choritzo/150g bacon. Stir into the flour mix and bring into a ball. Put into a large bowl and add the onion, pistachios, cranberries and thyme. Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button {padding:1px;cursor:pointer;border-right . In a small pan, heat the water with the lard over a low heat, until the fat is melting and the water steaming. Transfer to the fridge to cool. Put into a bowl standing over a saucepan of hot water. Turn out onto a floured work surface. How to Make a Real Upper Michigan Meat Pie. Add flour and stir with round-the-bowl strokes until all flour is incorporated. Fold the other half over, making edges meet and seal with water. Cube the butter and rub into the flour using your fingertips, until the mixture resembles breadcrumbs. Do this by holding one side of the paper and peel lit away, holding the paper close to the pastry. Grease an 8" round loose-bottom pie/cake tin or a special decorative pie mould - grease it liberally with melted butter or lard. It will come together quite easily. Add 2 cups flour and stir with round-the-bowl strokes until all flour is incorporated.n. 1 cut into 4-inch pieces 1 ounce fatback. Meanwhile put the flour in a large bowl or the bowl of a mixer fitted with a paddle (I know, but I like machines). shopping List. Add the spices, garlic, parsley and a seasoning of salt and pepper: mix this thoroughly, then divide the mixture into four. Pour of a cup of water into a pan and add the vegetable shortening. Step 1: In a large pot or Dutch oven, over medium heat. 3. Heat slowly until melted. In a bowl, combine the flour, baking powder, sugar and salt, and gently cut in the cold butter chunks with a pastry blender, fork or knife. Remove dough from refrigerator and cut it into 6 equal pieces. Remove the ham and rinse the pan. Take off the heat. Add the game, pork belly mince . Sprinkle evenly . Roll out to 1/8-inch thickness on a silicone mat or wax paper. Preheat oven to 400 and set empty pie crust on a baking sheet. Meat. Advertisement. Take a pan and add the water and lard, bring the mix to the boil. To make the jelly, soak the gelatine in cold water for 5-10 minutes until soft. Cut butter and shortening into bits and put into well. Mix till a dough forms using knife blade. Once boiling, pour in the seasoned flour and mix it into a dough. Makes approximately 18 pies. Add dry flour mixture to wet mixture and mix together until it forms small balls. Place in a saucepan and pour on the chicken stock. This process removes the excess salt. Add boiling water. 1 9-inch deep-dish pie crust, unbaked. For the hot water crust pastry, combine the flours in a large mixing bowl, then rub the butter in with your fingertips. Pour into the well. 8. Form into a ball and chill in the refrigerator for an hour. Whisk together measured and sifted flour in a medium bowl. Add 1 tablespoon of breadcrumbs to help the mixture hold together if needed. In a large bowl, combine shortening, salt, milk and boiling water. In a medium saucepan, bring the water and fat to a boil, stirring to melt the fat. Some water will splash out of the bowl as you beat the mixture together, but that is OK. Mix well. Pour the quorn & potato mixture into a wide bowl (such as a pasta bowl) and set aside to cool completely. 2 partridges. Then, add sliced scallions and hot sauce. 6 oz Chicken livers. Fry until the onion turns translucent and then add both the garlic and the carrots. 3. Add flour and water, stir until well combined. directions. directions. Pour the water and lard onto the flours and mix with a wooden spoon until combined and a smooth paste. In a small bowl, beat together vinegar, egg and cold water. Place pie dough on a dusted surface, roll until inch thick. Done. Add the butter and lard. Instructions. Cook over medium heat until the mixture comes to a boil. Do this quickly and do not over mix or you will get tough crust. To make the pastry, combine . Unlike other pastry crusts you can make this a fraction thicker. In a small bowl, stir together flour and sugar. Pre-heat the oven to 180C/350F/Gas Mark 3. Tilt the bowl, and beat the mixture quickly with the fork, until the mixture looks like whipped cream. While the liquid is warming in a large bowl whisk together the flour and salt and get a wooden spoon ready. Done. Chill the pie for a few hours. Whizz the chicken thighs and 300g of the ham in a food processor until minced. Instructions. Place in plastic bag and let rest 30 minutes. Put the flour in a large bowl and make a well in the middle. In a small saucepan, heat the water, coconut oil, and olive oil to a low boil over medium heat. Meanwhile, sift the flour and salt into a large bowl and make a well in the middle. With a dinner fork, break up the shortening. Place the lard and water together in a saucepan and bring to the boil. We used 8-ounce ramekins that were 2" deep and 4 " wide. Place a baking tray, large enough to hold the 4 pies, into the centre of the oven. Bring the stock to a simmer and allow to infuse over a low heat for 5 minutes. Fill the dough-lined tin with the filling mix. Hot-water crusts are one of the oldest forms of pastry; they were molded around a filling and baked free form, rather than in a pie dish. Put the water into a medium saucepan. Cube the butter and rub into the flour using your fingertips, until the mixture resembles breadcrumbs. Cool for 20 minutes. Meat. Preheat oven to 400 F and line a baking sheet with parchment paper. The Spruce Eats / Julia Hartbeck. Holding the paper, flip the dough into a pie or tart tin. To make the pastry: In a large bowl, whisk together the flour and salt. Heat lard in a large microwave-safe bowl until melted, 30 seconds to 1 minute. Once the dough is chilled, carefully remove the crusts from the molds, taking care not to tear the pastry. Knead quickly until smooth. Sift together flour, baking powder, and salt. To bake, use a fork to prick pastry very thoroughly on sides and bottom. While the liquid is warming in a large bowl whisk together the flour and salt and get a wooden spoon ready. Place flour salt and egg yolk in a food processor. Method. Preparation and packing Roll pastry, form into a square and wrap in greaseproof paper, then in foil or polythene. Instructions. Mix till a dough forms using knife blade. Grease a 20 cm / 8 inch springform pan with coconut oil and preheat the oven to 190C / 375F. Sprinkle a bit of water over a work surface and lay a large sheet of greaseproof paper over top. Put the water and lard in a small saucepan and heat together until it reaches boiling point. Beat egg yolks and 1/2 cup sugar until thick. Sprinkle this mixture evenly over the water in the crust. Carefully peel the paper away, again holding the paper close to the pastry. Instructions. Heat water in a small saucepan and allow the fat to melt in it. 7. Pour hot water and milk over the shortening. Method. Wrap in clingfilm and rest at room temp for 5 minutes then shape it into your pie dish. Preheat the oven to 350F. Pour the hot liquids over the flour mixture and stir through. Pour 1 + 1/2 cups water into the pie crust. Don't stir. Squeeze out any excess water, then dissolve in the hot stock. Cook over medium heat until the mixture comes to a boil. Cut out the circle and save for later to measure pastry lid. 6 oz Chicken livers. 17 ounces all-purpose flour. Put the lard and water into a saucepan and heat until the lard has melted. Bring to a boil, reduce heat and simmer 15 minutes or until thickened. The Spruce Eats / Julia Hartbeck. print recipe. 1 pheasant. 1 cut into 3-inch pieces 8 ounces boneless, skinless chicken thighs, boneless skinless. 1 cut into 4-inch pieces 3 ounces chicken livers. Preheat oven to 200 C/ 180 C fan/ gas mark 6. Directions. Add ice cold water a tablespoon at a time, while mixing with a wooden spoon to bring the dough together. Put the ham hocks in large saucepan, cover with water, bring to the boil, then drain off the water. Raw Dough. Mix with a wooden spoon until a smooth, slightly sticky ball of dough forms. Stir with a wooden spoon to not burn. cut strips of parchment to help lift the pies out of the muffin tin if desired. Next, finely mince together the pork fat, lean pork and any game scraps from the day before. 1 egg plus 1t Water, beaten, for egg wash. Be sure to watch the video below on how to form a small standing crust. 1 cut into 3-inch pieces 8 ounces boneless, skinless chicken thighs, boneless skinless. Step 3. Step 1. All the lard should have melted. In a small pan, heat the water . apple, all purpose flour, all purpose flour, ice water, brown sugar and 8 more. Add the flour and mix with a wooden spoon to make a soft dough; add a little water if it's . On a floured surface, roll each piece out to an 8-inch circle. When you make a pie the filling must be cool or cold for the best results. Apple Crisp All-Butter pie Crust | 9 inch pie family food around the clock. In a large bowl sift the two flours and salt together. Return to the pan, add the carrot, celery and bay leaves, and cover with cold water. Thanks so much for sharing, Marjorie. Fill and bake. Place over a low heat and melt the fats; the water must not boil before they have melted. In a large bowl, mix the shallots and garlic. Add remaining sugar and allow to cool. Heat margarine and water till margarine melts; quickly bring to a boil. Grease a 8in spring-form cake tin, about 2in deep, with lard. then bring the water, remaining butter, and salt to a quick boil. MAKING THE PIE. Preheat oven to 200 C/Gas 6. Thanks to its strength, hot water crust can handle fillings that are a lot heavier or wetter than traditional pie crust, which makes it a good choice for meat pies or other recipes with savory fillings.A hot water crust usually has less flavor than a traditional pie pastry, but it's also a . Mix thoroughly. Let it rest for about 1 hour. ground meat, ground pork, water, red bell pepper, beef stock and 9 more #10 Days of Tailgate Day 4 - Curried @MapleLeafFarms Duck Mini Meat Pies A Kitchen Hoor's Adventures curry powder, shallots, salt, pie crusts, Garam Masala, diced potatoes and 4 more Directions. Scoop out a well in the center. Start by making the stock; take the meat off the partridges and the pheasant and reserve the bones. Heat margarine and water till margarine melts; quickly bring to a boil. Use this crust for any pie. Continue to fry for another five minutes and then push the vegetables to the edge of the pan to create a well in the middle. Alternative cuts: boneless short ribs (but it's fattier and pricier), beef osso buco (cook on bone then discard later) and beef cheeks (but the beef pieces will buckle . Be sure not to add too much water at once. Allow to cool before rolling out. Once the mixture is boiling, add the flour in one go and reduce the heat. 1 Preheat the oven to 200C/400F/gas mark 6. New. These pies come with the extra addition of hard boiled quails eggs put inside the pork filling. Start food processor and pour hot liquid in through the chute. Pie dough requires the judicious sprinkling of (cold, sometimes acidulated) water, and then gentle stirring; with hot-water pastry you just splash some . Line a 9-inch pie pan with the pastry. Take two-thirds of the warm pastry, form into a large, flat disc and put in the bottom of the tin or pie mould. If you're not quite ready to bake your pie then put it back in the fridge whilst you preheat the oven to 190C. Pour the liquid into the well in the flour mixture, stirring until everything is evenly moistened and cool enough to handle comfortably (it will . Need a recipe? To make the pastry, tip the flour into a bowl and add 1 teaspoon of salt. 2. To make the filling, heat the oil in a large pan and add the onion. Bring the mixture to a gentle boil, until you see bubble forming on the surface of the water. Preheat the oven to 375F. Cut the lard into cubes and add to a small pot of hot water, stirring until it's melted. Beat until it begins to form a soft dough, and continue to beat a little bit longer. Only pack in small quantities, to facilitate thawing. Once the mixture is boiling, immediately pour it into the flour mixture and stir until a dough forms. Start by adding the water, fats, salt & pepper and the fresh herbs to a saucepan over medium heat. Let cool to room temperature, stirring again if the shortening and water start to separate. Line a deep-dish pie plate with crust and add filling. 1 cut into 4-inch pieces 3 ounces chicken livers. Shape each quarter into a flat round slightly . 3) Putting the finishing touches to the pie. Drop in deep fat and cook until golden brown. Stir in the salt. Place in plastic bag and let rest 30 minutes. Bring to a very gentle simmer and cook for 3 hours, topping the water level up if . 1: Place the bay leaves, peppercorns, thyme and rosemary on a square of muslin, draw up the edges and tie tightly with kitchen string to enclose the flavourings. Keep the filling on hand, and clear your countertop. In a large bowl, combine lard, salt, milk and boiling water. Salt, to taste. 1 1/2 cups water. Pour the hot liquid and fat into the flour mixture and mix until the mixture is combined. In a large bowl, whisk together flours and salt. To assemble: Place a large tablespoon of prepared meat along edge and halfway in the center of round dough. We used a drinking glass for our a mold, however, pie dollies are available on line. Place flour salt and egg yolk in a food processor. Then fold in stiff-beaten egg whites. In a medium saucepan, bring butter and water to high heat and boil. This hot #waterpie recipe was sent to my by Lovely Marjorie whose grandmother made it during the Great Depression. Carefully remove the pastry molds from the jam jars (the dough will be very stiff). Start food processor and pour hot liquid in through the chute. Need a recipe? Method. Cut in shortening with two knives or a pastry blender. For the Crust: 2-1/2c flour. Mix 130ml/4fl oz boiling water with the salt and lard in a small saucepan . See more result 25 Place both meats in a bowl and season with the salt, pepper, mace, and nutmeg. It is a great firm holding crust that is chewy and goes perfectly well with pureed vegetable or with white cheesy polenta, as we did. 4. Whip with fork until smooth and creamy.n. Pour 1 + cups water into the pie crust. Sieve the flour into a large bowl with the salt. put the flour and about 4 TBSP of the butter in a bowl and work the butter into the flour until it resembles coarse crumbs. Cook the onion and celery for about 5 minutes to slightly soften. With a hot-water crust, instead of cutting cold fat into flour and then adding cold water, boiling water is whisked into fat (usually lard) until . Preheat oven to 400 degrees F. and place a rack in a sheet pan and place into the oven to heat up along with the oven. Place the lard and water in a small saucepan over medium heat until the lard has melted and the mixture is boiling. Cut out dough using a 4-inch cookie cutter. Kneading is crucial to achieving a smooth dough and build additional gluten to help give the crust more strength. Set aside. Holding the paper, flip the dough into a pie or tart tin. Drain and serve hot. Combine flour and salt in a large bowl. When the liquid has boiled immediately add s of it to the flour and carefully mix with the wooden spoon, be careful as the mixture will be hot. Grease and line an 18cm deep, loose-bottomed tin. Season well. Beat the shortening and salt in a large bowl until combined. Advertisement. Place dough on a floured board or cloth and knead till smooth. 1/2 teaspoons salt. In fact, food historians debate whether it was even consumed. Make a well in the center and pour in lard mixture. Start by combining the lard, water and milk in a small saucepan and set it over a low flame until the fat melts and starts to simmer. On balance, pork and game pies with hot water crust should therefore be avoided as freezer products. Place the water, lard, and butter into a pan and slowly bring to the boil. In a small bowl, stir together the flour and sugar. Add boiling water and beat until combined. According to Food52, hot water crust pastry is a lot more popular in Great Britain than it is in the U.S. Meanwhile, sift the flours and salt into a medium bowl. 1/2c plus 2T water. Bake your pies - for a large pie you're looking at around 50-60 minutes and for smaller muffin-sized pies 30-40 minutes until the pies pies are golden all over and around the sides (carefully pop it out of the tin slightly to check). Stir in flour and form the mixture into a ball. It will look quite shaggy and not totally uniform. In a small saucepan, bring butter, lard, and 1/2 cup water to a boil, then remove from heat, pour over flour mixture, and mix with a wooden spoon until a ball of shaggy dough forms. Here's what goes in the Family Meat Pie filling: Chuck beef - A cut of beef made for slow cooking that breaks down into fall-apart goodness, ideal for using for meat pie fillings.. Cook in double boiler until thick. Whisk with fork until smooth and creamy. Add pumpkin, milk, salt and spices. Put the butter and lard into a small pan with 200ml water and very . Instructions. Carefully peel the paper away, again holding the paper close to the pastry. Roll out a can of . Step 2. Stir in boiling water. The scalding hot mixture is poured into a bowl of flour and salt, then mixed to form a ball of dough. Put the chopped butter and water into a small pot and put over a medium heat until the butter dissolves and the liquid reaches a rolling boil. If frozen, remove pastry sheets from freezer and lay out to thaw. Place ramekin top side down on a piece of parchment paper, draw a circle around with a pen around the ramekin. Place the butter and water in a medium-sized saucepan, and heat gently, stirring occasionally, until the butter melts, then bring the mixture to a rolling boil. Preheat oven to 400 Fahrenheit and set empty pie crust on a baking sheet. How to make hot water pastry. Method. Meanwhile, sift the . 1 cut into 3-inch pieces 8 ounces boneless pork shoulder, boneless. Break the egg into a small bowl, beat lightly with a fork and pour . Fill the pastry cases. Step 3. 5. Preheat the oven to 200C/400F/Gas 6. 2 ounces milk. Instructions. Done. Mix well until you can form it into a large ball. 8. Chop the lard and heat in a saucepan with 275ml water until melted, then bring to the boil. The pastry will harden as it cools. Pour into baked pie shell and chill thoroughly. Mix to combine. Start filling with the pork, pushing the first half cup or so firmly into the base and sides of the shell. This will take about 5 minutes. Instructions. To make the hot water crust pastry, put the flour and salt in a bowl. Place the bones in a large pot, followed by the carrot, celery, thyme, rosemary, and half of the onion. 1 cut into 4-inch pieces 1 ounce fatback. Cut the butter and lard into 1cm cubes and add these to the pan. Wrap tightly and flatten into a disc and refrigerate for 20 minutes. Place the flour and salt into a large heat safe bowl. Put the flour, and salt into a bowl and roughly mix together. If you choose to use rendered suet instead of the lard/butter . To make the pastry, mix together the flours and 2tsp salt in a large bowl, then make a well in the centre. Step 2. Form edges with fork. Add 1/2 cup mashed potatoes, and salt and pepper. Remember that it's hot so use a spoon and not your hands! Fry for 5 minutes then add the salt, ginger, potatoes, tomatoes and coriander leaves and mix well. Now butter your cake tin and pre-heat the oven to gas mark 2, 300F (150C). Cut in shortening with a pastry cutter. Using a wooden spoon, mix thoroughly to form a dough. Preheat oven to 425F. Make a well in the middle of the flour and pour in the lard and water mixture. 1. Position a rack in the center of the oven and heat to 325 F/160 C/Gas 3. 4. Brown 1/2 pound sausage in a skillet with 1/4 cup chopped onion and 1 each diced celery stalk and carrot. Cook for 15 mins until liquids evaporate and the vegetables become soft. preheat the oven to 375. Whisk in the salt. Step 1. Add top crust and seal edges. Ingredients in Family Meat Pie filling. Make a well in the middle of the flour and drop the egg yolk into the center. Do this by holding one side of the paper and peel lit away, holding the paper close to the pastry. Start by oiling the pie tins with a little vegetable oil, or put cling film over the end of the glasses/jars you intend to use. 7. 6T rendered suet. 2: Add the chicken thighs, bring back to a simmer and cook gently for 25 minutes. Cover with a clean tea towel and leave to rest for 30 minutes for . Pour boiling water over fats in bowl, stirring . How to make Meat Pie. 1/2t salt. 1. Directions. Golden brown baked pies have hot stock and gelatine poured throught the lid to fill the interior cavity between the pork and the pastry and chilled overnight to set the gelatin. Stir in the salt. Place half the dough in a well-greased tin and press it into the shape of the tin. To make the filling, combine the pork, thyme, 1 teaspoon of salt, and 1 teaspoon of pepper. Pre-heat the oven to 200c / Fan 190c / Gas 6. Allow it to cool for 10 minutes, then slowly pour it into the pie through the small hole (you could use a funnel or small jug) until full - you may not need all the stock. Set the oven to 180C / 350 F. use a 20- 23 cm / 8- 10 in pie dish. Makes crust for one double crust pie.n. Carefully peel away the top layer of waxed or parchment paper.