Hot water pastry question
First let me say
'I HATE THE BLIDDY STUFF'
Tried making stand (pork) pies tonight, the recipe suggests moulding the pastry round the outside of a jam jar, cooling in the fridge and then prising off gently - didn't work..... it crumbled apart.
Went a googling
Anither recipe says let the pastry go cold and roll out but it starts cracking up (just like me).
In the end I pressed it into a pie dish with my fingers and did my best to flatten out a lid, time will tell how it comes out of the oven, but at least I managed to get the bliddy filling in.
MY question is ..... does anyone know of any easy ways of dealing with hot water pastry, every site tells a different tale.
Realy glad now that I decided to do a trial run afore christmas.
Some people are like Slinkies. They're really good for nothing. But they still bring a smile to your face when you push them down a flight of stairs.
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