This pastry is great for pork pies and other pies of that type, and is so easy to make you dont have to go and buy it.
There are loads of recipes for this type of pastry all calling for differing amounts and ratios of water too fats, some recipes use an egg, but it really isn’t needed and you run the risk of the egg scrambling, I use this recipe as its easy and effective and no hassle and will make a perfect pie.
500 g Flour
200 ml Water
120 g Butter
70 g Lard
1 level teaspoon Salt
- Place the flour into a large bowl and set aside.
- Place the water, butter, lard and salt into a saucepan and heat over a medium heat, stirring as the fat melts. Once it comes to the boil, take the pan off the heat and pour it the bowl with the flour.
- Stir the mixture with a wooden spoon until all the ingredients are combined. Cover the bowl with a clean tea towel and leave to rest and cool for 1 hour.
- After 1 hour, turn the dough out onto a lightly floured surface and flatten into a rectangle.
- Fold the dough into thirds by taking one side of the dough into the centre and pressing down with your fingers.
- Then lift up the other side of the dough and bring it over the top. Press down again with your fingers.
- Flatten the dough out again into a rough rectangle and repeat the same process once more.
- Flatten the dough into a rectangle and place onto a baking tray. Cover it with clingfilm and rest in the fridge for 30 minutes to firm up.
- The dough is then ready to be rolled out and used in your preferred recipe.