This pastry is used to make pork pies and many other savoury pies that require a hard crust, but because of its texture and flavour it does not keep well.
You will need:
- 6 oz, 175 g, plain flour.
- just over a quarter of a pint, 170 ml, (6 fl.oz of cold water.
- 3 oz, 75 g, of lard.
- a small pinch of Salt.
- Sift the flour and salt into a large mixing bowl.
- pour the water into a medium sized saucepan and add the lard. Heat it gently, stirring with a wooden spoon, until the lard has melted.
- Turn up the heat a little and, still stirring, bring the saucepan to the boil. This will only take a very short time.
- Now, remove the pan from the heat and Make a well in the centre of the flour and pour the contents in.
- Working very quickly while its still warm, beat with a wooden spoon until the flour has been incorporated and the mixture forms a dough, Then knead the pastry with your hands until the dough becomes smooth.
This pastry must be used while its still warm, otherwise it will crack and become brittle when you try to roll it out. You won’t be able to mould it into shape and it will be impossible to work with.