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HOW TO MAKE HOT WATER PASTE FOOD TIPS TALLYRAND

 

Hot water crust is a pastry used for savoury pies, such as pork pies, game pies, etc. It was traditionally used for making hand-raised pies and ss the name suggests it is made by melting the fat in boling water and then mixing with the flour. It is a form of pastry that can be shaped by hand and baked in a mould. Once baked it. Once baked it has a crisp outercrust but importantly it will hold liquids which allows pies to be filled with a savoury jelly or gravy.

Belwo is the hot water paste recipe for making Pork Pies - see Pork Pie recipe

Ingredients

lard

100

gm
water

250

ml
flour

400

gm
chopped chervil

1

tbs
salt   sq

Method

  • In a pan, bring to the boil the water and the lard

  • Place flour and salt, sieved 3 times into a bowl

  • Pour on the water and lard and mix in with a wooden spoon

  • Place onto floured workbench and mould into a workable paste while adding the chopped chervil

Chef's Tip:

Important - this pastry must be used while still warm.

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RELATED RECIPE

 

Tallyrand
Food and Cooking Tips
from professional
Chef Tallyrand

 

Born and raised in Plymouth, Tallyrand started his initial training as a chef at Plymouth College of Further Education. It was here that he was to learn his love, his passion for food and the culinary arts. From here he headed to Germany to complete his apprenticeship as Commis de Gardemanger.

Germany gave him his first taste of cooking for the rich and famous, as half way through his first year, along with the Sous Chef and a Chef de Partie, he was whisked off to Cologne to help prepare meals for a political conference, where amongst other dignitaries they cooked for Mr Brehznev, the then powerful Russian leader. This was to prove to be just one of the many celebrities he was to cook for or get to know over the years . . .

If you would like to find out more why not visit Tallyrand's own web site www.tallyrand.info (link in main menu)

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