Hot water crust pastry meat pies

It´s pie time we were back with another baking basic, and today I´m going to share with you how to make the perfect hot water crust pastry for making pies!

Learn how to make hot water pie crust the easy way. This type of pastry is best used with meat pies, as it can hold lot of liquid.

Hot Water Pie Crust breaks all the rules of pie dough to create a crisp flaky pie crust.

This old-fashioned style of pastry is the ideal choice for all your savory pie adventures! It's extra sturdy so it can support heavy fillings like potatoes (and other root vegetables), diced roasted winter squashes, and meats. With its quick, stir-together method, you'll be enjoying a savory pie, complete with a beautiful crust, in no time. Bonus: This recipe makes a generous amount of dough, so you'll have plenty to make festive cutouts to decorate your pastry creation.

Golden brown; solid; filled with a tasty meat interior; the hot water crust pie is a British classic. Traditionally stuffed with layers of minced meat surrounded by jelly, hot water crust pies are …

Hot water crust pastry is a thicker, sturdier pastry perfect for heavy fillings to make things like pork pies. Step-by-step photos teach you how to make this pastry recipe.

Pie crusts are notoriously tricky for novice bakers to get right. "The Great British Baking Show" judge Paul Hollywood shares his tips for making pie crusts.

Use this crust for any pie. It is a great firm holding crust that is chewy and goes perfectly well with pureed vegetable or with white cheesy polenta, as we did. When you make a pie the filling must be cool or cold for the best results. Unlike other pastry crusts you can make this a fraction thicker.

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This classic Scotch pie recipe tastes even better than a bought one! Made with a crust-like hot water pastry and filled with seasoned lamb mince, it's the perfect addition to a winter warmer meal or to eat on the go.