Hotwater Crust Beef and Pork Pie
Hotwater Crust Beef and Pork Pie

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, hotwater crust beef and pork pie. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Hotwater Crust Beef and Pork Pie is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Hotwater Crust Beef and Pork Pie is something which I’ve loved my whole life. They’re fine and they look wonderful.

Hot Water Crust Pastry, and a Secret Trick! Minced Beef & Onion Pie ( The Best Meat pie Recipe Ever ). Hot water crust pastry breaks all the usual rules of pastry making; normally, all the ingredients have to be kept as cool as possible.

To begin with this recipe, we must first prepare a few components. You can cook hotwater crust beef and pork pie using 23 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Hotwater Crust Beef and Pork Pie:
  1. Make ready Hot water crust——————
  2. Prepare 3 cup all purpose flour
  3. Get 1/2 cup butter
  4. Get 1/2 cup lard
  5. Get 1/3 cup water
  6. Get 2/3 teaspoon kosher salt
  7. Prepare 3/4 teaspoon baking soda
  8. Prepare Filling————————
  9. Prepare 1 pound ground beef
  10. Prepare 1-1/4 pound ground pork
  11. Take 15 ounce beef broth
  12. Prepare 1 onion diced
  13. Take 1 pound red potatoes
  14. Make ready 1 cup chopped celery
  15. Take 4 large diced carrots
  16. Get 2/3 cup all purpose flour
  17. Make ready 1-1/2 teaspoon kosher salt
  18. Make ready 1/2 teaspoon ground black pepper
  19. Make ready 1/2 teaspoon granulated garlic powder
  20. Take 1 tablespoon Worcestershire sauce
  21. Take Egg wash——————-
  22. Make ready 1 large egg
  23. Take 1-1/2 tablespoons water

Hot water crust is a type of pastry used for savoury pies, such as pork pies, game pies and, more rarely, steak and kidney pies. Hot water crust is traditionally used for producing hand-made pies. This traditional hot water crust pastry filled with pork shoulder and belly will ensure success. This easy-to-make pastry used for raised pies is crisp and crumbly.

Steps to make Hotwater Crust Beef and Pork Pie:
  1. Preheat the oven 375 degrees Fahrenheit.
  2. Dice the potatoes, carrots, and onions.
  3. Brown the beef with the potatoes, carrots, and onions. Add the spices and Worcestershire sauce.
  4. Cook till the potatoes are fork tender. Add the 2/3 cup flour. Mix in well stir in the broth and let thicken. Set aside.
  5. The crust, heat the water, butter, and lard. Let it boil till every ingredient is incorporated well.
  6. Mix the hot water water mixture with the salt, baking soda, and flour. You will have to use this right away. While it's hot.
  7. Knead till incorporated. Form in the spingform pan two thirds of the dough.
  8. Push till the bottom and sides are covered with no holes or openings. Keep the dough hot. That's why it is important to have the filling ready to go.
  9. Add the filling.
  10. Roll the dough out big around enough to cover the complete top of the pie. Best results is between two sheets of wax or plastic wrap. Work the dough while it's hot to get the best seal.
  11. Crimp the edges, and seal. Poke a hole in the center with a wooden spoon. Make a small "X" in the circle.
  12. Coat the top with egg wash. Bake in the oven for 15 minutes.
  13. Rotate a half turn and bake 15 more minutes.
  14. Take out and let rest 15 minutes
  15. Serve. I hope you enjoy!!

The trick is to shape it while the pastry is still warm and pliable as it loses its smooth texture and. A British invention, hot-water crust pastry is ideal for meat pies and other free-form Pie dough wants a rest in the refrigerator before it's rolled out; hot-water pastry you can use It's especially good wrapped around free-form pastries like the beef-and-potato pasties I. Pies made with hot water crust, on the other hand, are meant to be unmolded. It's quite dramatic and yields some very impressive I make my own pork pies, and I've found that substituting chicken stock instead of water gives the pastry a more savoury flavour. Try this easy, flaky and tender hot water pie crust recipe for a no-fail baking technique.

So that is going to wrap this up for this exceptional food hotwater crust beef and pork pie recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!