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.