How to Make Traditional Lard Pastry (Hot Water Crust)
This is a classic British hot water crust pastry made with lard or beef dripping. It produces a strong, crisp pastry that’s ideal for filled pies, raised pies and pasties, particularly when working with rich meat fillings and gravy.
INGREDIENTS
500g plain flour
10g fine salt
150g lard or beef dripping (or a 50:50 mix)
200ml water
1 egg (optional, for added colour and resilience)
METHOD
Put the flour and salt into a large heatproof bowl and make a well in the centre.
Place the lard (or dripping) and water into a saucepan. Heat gently until the fat has fully melted and the liquid just reaches a simmer.
Pour the hot fat and water straight into the flour. If using the egg, beat it lightly and stir it in now.
Mix quickly with a wooden spoon until the dough comes together.
Turn out onto a work surface and knead lightly while still warm until smooth and pliable. This should only take a minute or two.
Use immediately while warm to roll or mould into shape. If it cools too much, it can crack.
