Pork Pie Pastry

[Norman Walsh]

I am after the perfect pork pie recipe (melton mowbray type)

My filling is just right: small diced pork, sage, salt and pepper and a touch of anchovy purree.

I am looking for a crispier hot water pastry, my last lot was: 9oz flour, 3oz lard dissolved in the boiling water.

Then the pie was baked about an hour and a half cooled then the aspic.

It was o/k but I would like the pastry a bit crispier, so any suggestions for a crispier hot water crust would be welcome.

Thanks

Norman Walsh

[Jon Tseng]

I am after the perfect pork pie recipe (melton mowbray type)

My filling is just right: small diced pork, sage, salt and pepper and a touch of anchovy purree.

I am looking for a crispier hot water pastry, my last lot was: 9oz flour, 3oz lard dissolved in the boiling water.

Then the pie was baked about an hour and a half cooled then the aspic.

It was o/k but I would like the pastry a bit crispier, so any suggestions for a crispier hot water crust would be welcome.

Thanks

Norman Walsh

←

dunno but i wonder what if you taste like if you used foie gras fat as part of the mix with the lard

sacralegious (sp) but probably tasty...

;-)

J

[Blether]

Are you familiar with Bernard Hall's work ?

[Charlie O]

There are a couple of threads here and here that might answer your question.

I'm sure there was another good one that I was reading in the cooking forum a while back - maybe a search will find it

[William Higham]

It may just be supersition, but I think that hot-water crust pastry is crisper when made with 5-10g of icing sugar added to the flour. I have done it with and without and I think it's better with...

[Norman Walsh]

It may just be supersition, but I think that hot-water crust pastry is crisper when made with 5-10g of icing sugar added to the flour. I have done it with and without and I think it's better with...

←

Yes I remember reading that quite a while ago about adding icing sugar.

When you say 5 to 10grams to what quantity of flour?

Another tip I got from the replies was using a percentage of cornflour.

Thanks to everyone who replied.

Norman Walsh