Hot Water Pastry

Ingredients

• 1 lb. flour
• 1/2 lb. lard
• 1/2 pint water
• 1 tea-spoonful salt

Method

1. 1

   Mix flour and salt in a bowl.

2. 2

   Put water and fat in a pan, boil, pour into the flour, mix with a wooden spoon, then knead well for a few minutes.

3. 3

   Cover with a damp cloth, keep in a warm place till wanted for use.

Nutrition per serving

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 22. The excerpt below is the record exactly as published.

tea-spoonful salt. Cold water to mix. Method, — i\Iix flour, salt, and baking-powder in a bow^l. Shred and chop suet finely, add to flour and baking-powder. Mix to a stiff paste with cold water and a knife. This pastry is used for beef-steak and fruit puddings, and may be steamed or boiled. Flaky Pastry \ lb. flour. 4 oz. lard or butter. Juice of \ lemon. \ tea-spoonful salt. Cold water to mix. Method, — Mix flour and salt in a bowl, put in fat, break into pieces about size of a small nut. Mix to a stiff paste with water and lemon-juice. Flour the board, roll pastry out, fold in three, turn rough edges towards you, roll out again. Con- tinue this five or six times. Sprinkle lemon-juice over the last two rollings. Rough Puff Pastry \ lb. flour. Juice of \ lemon. 6 oz. butter or lard. Cold water to mix. \ tea-spoonful salt. Method, — Sieve flour and salt into a bowl, rub in i oz. fat, add lemon-juice and cold water. Mix to a stiff paste with a knife. Roll out, put remainder of fat on one half, w^et edges, fold over ; roll out, fold in three, turn rough edges towards you, roll out again. Folding and rolling in all seven times. E HOUSEHOLD COOKERY Puff Pastry \ lb. flour. \ lb. butter. Juice of \ lemon. About \ pint water. Method. — Sieve flour into a bowl, add strained lemon-juice and cold water ; mix to a stift' paste with a knife. Knead till quite smooth and elastic, then let it stand in a cold place for 10 minutes to shrink. Roll out on a floured board. Squeeze butter in a cloth, make into a flat cake and place it on one half of the pastry. Lightly wet edges of pastry and fold over ; press edges firmly. Roll out, fold in three ; turn rough edges towards you, roll out again. Continue doing this until the pastry has been rolled and folded in all seven times. Allow it to stand lo minutes in a cold place after each folding. Sprinkle with lemon-juice between the last three rollings. Let it stand, if possible, some time before using. For patties and cases roll out about \ inch thick. Cut into rounds with a cutter dipped in flour or hot water. With a cutter two sizes smaller cut halfway through the pastry. Place patties on a tin, brush the tops lightly over with beaten egg. Bake in a hot oven. Hot^ water Pastry

Cook this with the app: pantry check, scaling, and the assistant.