Steps to Prepare Speedy Hotwater Crust Beef and Pork Pie

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The ingredients needed to make Hotwater Crust Beef and Pork Pie:

1. Make ready Hot water crust——————
2. Prepare 3 cup all purpose flour
3. Take 1/2 cup butter
4. Take 1/2 cup lard
5. Prepare 1/3 cup water
6. Make ready 2/3 teaspoon kosher salt
7. Prepare 3/4 teaspoon baking soda
8. Make ready Filling————————
9. Prepare 1 pound ground beef
10. Get 1-1/4 pound ground pork
11. Take 15 ounce beef broth
12. Get 1 onion diced
13. Take 1 pound red potatoes
14. Prepare 1 cup chopped celery
15. Take 4 large diced carrots
16. Prepare 2/3 cup all purpose flour
17. Make ready 1-1/2 teaspoon kosher salt
18. Get 1/2 teaspoon ground black pepper
19. Get 1/2 teaspoon granulated garlic powder
20. Make ready 1 tablespoon Worcestershire sauce
21. Get Egg wash——————-
22. Make ready 1 large egg
23. Take 1-1/2 tablespoons water

Hot water crust pastry breaks all the usual rules of pastry making; normally, all the ingredients have to be kept as cool as possible. This method produces a less crumbly and much firmer pastry. Place the water, lard, and butter into a pan and slowly bring to the boil. Once boiling, pour in the seasoned flour and mix it into a dough.

Steps to make Hotwater Crust Beef and Pork Pie:

1. Preheat the oven 375 degrees Fahrenheit.
2. Dice the potatoes, carrots, and onions.
3. Brown the beef with the potatoes, carrots, and onions. Add the spices and Worcestershire sauce.
4. Cook till the potatoes are fork tender. Add the 2/3 cup flour. Mix in well stir in the broth and let thicken. Set aside.
5. The crust, heat the water, butter, and lard. Let it boil till every ingredient is incorporated well.
6. Mix the hot water water mixture with the salt, baking soda, and flour. You will have to use this right away. While it's hot.
7. Knead till incorporated. Form in the spingform pan two thirds of the dough.
8. Push till the bottom and sides are covered with no holes or openings. Keep the dough hot. That's why it is important to have the filling ready to go.
9. Add the filling.
10. Roll the dough out big around enough to cover the complete top of the pie. Best results is between two sheets of wax or plastic wrap. Work the dough while it's hot to get the best seal.
11. Crimp the edges, and seal. Poke a hole in the center with a wooden spoon. Make a small "X" in the circle.
12. Coat the top with egg wash. Bake in the oven for 15 minutes.
13. Rotate a half turn and bake 15 more minutes.
14. Take out and let rest 15 minutes
15. Serve. I hope you enjoy!!

Place the water, lard, and butter into a pan and slowly bring to the boil. Once boiling, pour in the seasoned flour and mix it into a dough. The pastry for this pie is made by melting lard into hot water and mixing the emulsified result into flour. You can also use beef suet, but lard is more widely available and works just as well. This is not like a normal "cold water" pastry where temperature and mixing method must be crucially controlled to maintain the resultant delicate.

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