MEAT PIE WITH HOT-WATER CRUST
Inspired by the traditional game pies that were staples on tables across Britain, this savory dinner showstopper calls for a unique hot-water crust that's sturdy enough to holds its own against Martha's chicken-and-pork filling studded with pistachios and fresh herbs.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch pie
Number Of Ingredients 25
Steps:
- Ground Meat: In a large bowl, combine fatback, chicken livers, chicken thighs, and pork shoulder. Pass through medium blade of a meat grinder into another large bowl.
- Filling: In a small skillet, heat oil over medium-low; add shallots and cook until well caramelized. Let cool completely, then add to ground-meat mixture. Add fatback, chicken livers, chicken thighs, and pork shoulder; mix to combine. Add brandy, sage, thyme, spices, 2 teaspoons salt, and 1/2 teaspoon pepper; mix to combine. Fold in pistachios. Refrigerate, covered, while you make crust.
- Hot-Water Crust: Preheat oven to 375 degrees with rack in center. In a large bowl, whisk together flours and salt. In a small saucepan, bring butter, lard, and 1/2 cup water to a boil, then remove from heat, pour over flour mixture, and mix with a wooden spoon until a ball of shaggy dough forms. On a lightly floured surface, knead until smooth, about 3 minutes. Divide dough in half; set one half aside. Cut remaining half into two equal pieces; wrap separately in plastic to prevent drying out. Working quickly (dough is best to work with while warm), roll out reserved dough half between two sheets of parchment to a 1/4-inch thickness. Using the base of a 10-inch springform pan as a guide, cut a round from dough; fit into bottom of pan, pressing into place and patching dough as needed. Remove plastic from one of the dough pieces. Cut dough into 4-inch wide strips; press up sides of pan to cover completely, rerolling dough and patching as needed (dough should come up sides of pan to reach top edge). Firmly press dough into place to ensure there are no holes. Reserve any remaining dough scraps. Brush dough with a thin layer of egg wash to prevent any leaks.
- Add filling to crust, smoothing surface with an offset spatula. Remove plastic from remaining piece of dough; on a lightly floured surface, roll out dough to a 1/4-inch-thick round. Place round over filling; press edges to seal with dough on sides of pan. Create a vent by inserting the handle of a wooden spoon into center and making a hole. Make a second hole near edge of pie. On a lightly floured surface, reroll reserved dough scraps to a 1/4-inch thickness. Using a 2 1/2-inch leaf cutter, cut out leaves and score with the back of a paring knife. Brush bottoms of leaves with egg wash; adhere to top crust in a decorative pattern (be careful not to cover vents). Using a 3-inch flower cutter, cut out a flower and make a hole in the center. Place flower over vent in center of pie, making sure holes align. Transfer pie to a parchment-lined rimmed baking sheet.
- Bake until crust is golden and a thermometer inserted into vent reads 160 degrees, about 1 hour 20 minutes. Carefully remove from oven and gently remove sides of pan. Brush top and sides of crust with egg wash, then continue baking until deeply golden, about 15 minutes more. Transfer to a wire rack and let cool completely, at least 2 hours.
- Aspic: Sprinkle gelatin over 2 tablespoons water; let stand until softened, about 5 minutes. Add to 1/2 cup heated chicken stock; let stand until gelatin has dissolved. Insert a funnel into vent along edge of the pie; slowly add stock mixture, a little at a time, so it does not overflow. Refrigerate pie overnight; bring to room temperature before serving.
HOT-WATER PASTRY DOUGH
This old-fashioned pastry dough makes a deliciously shortbread-like crust. This recipe can be prepared in 45 minutes or less.
Categories Dessert Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes enough dough for a double-crust 9 inch pie
Number Of Ingredients 5
Steps:
- In a large bowl stir together flour and salt and make a well in center. Cut butter and shortening into bits and put into well. Pour boiling water over fats in bowl, stirring fats and water with a fork until water is incorporated (some of fat will still be in lumps). With fork incorporate surrounding flour until fat is evenly distributed. On a floured surface divide dough into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Form dough into 2 pieces, one slightly larger than the other, and flatten into disks. Chill disks, wrapped in plastic wrap, until firm, about 1 hour. Dough may be made 1 day ahead and chilled or 2 weeks ahead and frozen, wrapped well. Let dough soften slightly before rolling out.
HOT WATER CRUST PASTRY
Provided by Food Network
Time 1h
Yield Makes 1 crust (9 ounces)
Number Of Ingredients 5
Steps:
- Place the butter and water in a medium-sized saucepan, and heat gently, stirring occasionally, until the butter melts, then bring the mixture to a rolling boil.
- Meanwhile, sift the flour and salt into a large bowl. Make a well in the middle of the flour, and add the egg. Pour the hot liquid into the flour and stir with a wooden spoon to mix.
- Spread the mixture out on a large plate with the wooden spoon and cool, about 15 minutes. Then wrap in plastic wrap, and place in the refrigerator for 30 minutes, or until firm. Use according to the recipe you are making.
- This is a simple pastry often used for meat pies. .
HOT WATER PIE CRUST I
Pie crust recipe using hot water instead of cold.
Provided by Ann Powell
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 16
Number Of Ingredients 5
Steps:
- In a large bowl, combine shortening, salt, milk and boiling water. Whip with fork until smooth and creamy.
- Add 2 cups flour and stir with round-the-bowl strokes until all flour is incorporated.
- Makes crust for one double crust pie.
Nutrition Facts : Calories 141.8 calories, Carbohydrate 11.9 g, Fat 9.8 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.4 g, Sodium 73 mg
More about "hot water pastry dough recipes"
HOT WATER CRUST PASTRY - CONFESSIONS OF A BAKING QUEEN
From confessionsofabakingqueen.com
HOW TO MAKE HOT WATER CRUST PASTRY - SAVOR THE FLAVOUR
From savortheflavour.com
3 INGREDIENT HOT WATER FLAKY BUTTER PASTRY - TANTALISE …
From tantalisemytastebuds.com
HOW TO MAKE A HOT WATER CRUST PASTRY - GREAT BRITISH CHEFS
From greatbritishchefs.com
HOT WATER CRUST BREAKS ALL THE RULES | KING ARTHUR BAKING
From kingarthurbaking.com
HOTWATER PASTRY RECIPE - BBC FOOD
From bbc.co.uk
HOT WATER CRUST PASTRY RECIPE - HOW TO MAKE HOT WATER PIE …
From food52.com
DEFINITIVE CLASSIC BUTTER CROISSANT RECIPE - FOOD REPUBLIC
From foodrepublic.com
HOT WATER CRUST MEAT PIES RECIPE - MASHED
From mashed.com
HOT WATER CRUST PASTRY RECIPE - RECIPES.NET
From recipes.net
HOT WATER PIE CRUST | LINDA'S BEST RECIPES
From lindasbestrecipes.com
HOT WATER PASTRY RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
28 FRUIT PIES TO CELEBRATE WHATEVER'S IN SEASON | EPICURIOUS
From epicurious.com
WATER TEMPERATURE CAN MAKE OR BREAK YOUR HOMEMADE …
From thedailymeal.com
33 BEST CHEESECAKE BARS - EASY CHEESECAKE BAR RECIPES
From delish.com
HOT-WATER CRUST | COOK'S ILLUSTRATED - AMERICA'S TEST KITCHEN
From americastestkitchen.com
HOT-WATER CRUST PASTRY RECIPES AND TIPS | EPICURIOUS
From epicurious.com
THE SECRET TO SMOOTH DOUGHS AND FLUFFY BREAD IS ALREADY AT HAND
From nytimes.com
HOW TO MAKE HOT WATER PIE CRUST - SUGARYUMS
From sugaryums.com
HOT WATER CRUST PASTRY RECIPES - BBC FOOD
From bbc.co.uk
HOT WATER CRUST PIES - TWO CUPS FLOUR
From twocupsflour.com
SIMPLE HOT WATER PIE CRUST RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY & AUTHENTIC SCOTCH PIE RECIPE - SCOTTISH SCRAN
From scottishscran.com
5 DELICIOUS UPSIDE-DOWN PASTRY RECIPES | WELL+GOOD
From wellandgood.com
You'll also love