Ingredients
- 450g/1lb plain flour
- 1 tsp salt
- 150g/5oz white cooking fat
- 120ml/4fl oz milk
- 120ml/4fl oz water
Method
- Sift the flour and salt into a large bowl. Cut the white fat into 1cm/½in cubes and place them in a small pan with the milk and 120ml/4fl oz water. Heat gently until the cooking fat has melted.
- Once the fat has melted, bring the mixture to the boil, then pour it into the flour immediately. Mix quickly using a wooden spoon to form a soft dough, adding a little more water if necessary.
- Turn out the dough on to a lightly floured work surface and knead until it is just smooth. You will have to work very quickly, because you must use the dough while it is still warm and pliable.
- Roll out three-quarters of the dough on a lightly floured surface and use to line the chosen mould or tin. Keep the remaining dough (for the pie lid) warm under a folded clean tea towel.
Notes
This type of pastry is used to make savoury raised pies. The dough is mixed with boiling water, which makes it pliable enough to mould into a raised pie that will hold its shape during baking and as it cools. Take care to ensure that there are no cracks in the pastry through which juices might escape. This dense pastry forms a thick case which protects the filling during baking.