Page 48 - YC Cooking School
P. 48
Hot-water crust pastry
This is a fairly sturdy pastry that is usually used for traditional English pork pies and steak
and kidney pies. It is traditionally made by hand.
How it’s made:
The process of making this pastry is similar to that of choux pastry, with fat being added to
hot water until it melts and then incorporated into flour and egg. It is a pastry that is usually
‘hand moulded’ and quite easy to work with.
Learn to cook online at learn.yuppiechef.com
3/3
