british meat pie recipe hot water crust

prepare the hot-water crust by sifting all the dry ingredients together in a bowl. Line a terrine mould with baking paper. Put all the ingredients in a bowl and mix to combine. Place the lard and 8 fl oz (250 ml) water in a saucepan and heat until the lard has melted and the water is boiling. Crimp round the sides, to seal thoroughly. Sautéed chicken with tarragon sauce and skinny fries, Hazelnut meringue with coffee and hazelnut praline cream. Different crust strokes for different pie folks. Roll out the larger piece of pastry to fit the terrine mould. Mix 130ml/4¼fl oz boiling water with the salt and lard in a small saucepan. Lay the pastry into the baking paper and use your hands to pull the pastry up the sides so it lines the mould up to the top. Traditionally stuffed with layers of minced meat surrounded by jelly, hot water crust pies are filling, delicious and, above all else, really simple to make. Bring to the boil, cover, then simmer gently for about 1 hour 45 minutes until the meat is tender. Remove and discard the bay leaves and thyme sprigs. Roll out remaining dough into a 1/3-inch thick circle for the top of the pie. Read about our approach to external linking. So don’t panic if your favorite recipe has different instructions. To serve, cut a few slices of the game terrine pie and serve with the melba toast and shallot chutney. Try this game terrine filling wrapped in delicious hot water crust pastry for winter buffets or a Boxing Day spread. Equipment and prepration: you will need a 23x10cm/9x4in terrine mould. Transfer the pie filling to a bowl and cool completely Pour the lard and water mixture on top of the flour mixture, stirring with a spoon until everything comes together to form a soft dough. Golden brown; solid; filled with a tasty meat interior; the hot water crust pie is a British classic. Step 4 Freeze pie crust base and top … Roll out the reserved third of pastry to form the pie lid and set aside. Press over the bottom and all the way up the sides of a 10-inch springform pan. Add the sugar, thyme and vinegar and cook for a further 10 minutes. Fill the chilled terrine mould with the game filling and place the pastry top on the pie. Add the shallots, cover and cook on a low heat until the shallots have softened and caramelised. Add the thyme and bay leaf, pour over the ale and stock, then stir in the mustard and Worcestershire sauce. Most commonly associated with pork pies, hot water crust pastry is perfect for shaping into pie cases because the high quantity of water present makes it hard and strong.The pastry is baked until rich brown in colour and stands up well to wet and heavy fillings. Try this game terrine filling wrapped in delicious hot water crust pastry for winter buffets or a Boxing Day spread. Leave to rest for about 10 minutes until cool enough to handle. Gently heat until the lard melts, stirring all the time to combine. Tip the dough onto a lightly floured work surface and bring together into a ball. Then immediately pour the liquid into the dry ingredients and stir with a spoon to form a dough Hot water crust pastry requires the fat to be ‘hot’ when added, rather than chilled as is needed for most other kinds of pastry. Equipment and prepration: you will need a 23x10cm/9x4in terrine mould. For the hot water crust pastry, combine the flours in a large mixing bowl, then rub the butter in with your fingertips. Hot water crust is a fantastic gateway into baking pastry as you… For the game terrine, preheat the oven to 180C/350F/Gas 4. *Note: Some recipes for hot water crust also incorporate the fat by rubbing it, or a portion of it, into the flour just as you would traditional pie crust. Take one-third of the pastry, wrap in cling film and transfer to the fridge to chill. Brush the lid of the pie with the egg wash. For the shallot chutney, place the butter in a large frying pan and heat until melted. I found that melting it is not only easier, but produces a more uniform crust. Place in the fridge for 20 minutes.

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