There is a specific "pork pie " pastry, designed for the purpose. It is based on "hot water crust pastry".
Pork pies :)
short pastry (the most popular and can be sweet or savoury) rough-puff pastry suet pastry flaky pastry hot water crust pastry choux pastry
On a hot day the shortening (butter/fat) in pastry will soften or melt. This makes it bind differently to the flour and reduces its ability to help incorporate air into the pastry. Good pastry is made in cool conditions and baked quickly at a hot temperature.
A small hot dog wrapped in pastry. Very Tasty!
The recipe for Hot Water Pastry starts by combining hot water with a bit of milk and some solid shortening. This mixture is whipped using a fork, until the water is absorbed into the fat and the shortening becomes fluffy. Then flour and salt are added and the mixture is stirred until a dough forms. After a brief chill in the fridge, the dough is rolled out, fitted into the pan, and it's ready for blind baking or filling.
Chemical compounds in tea come out with hot water. So hot water is used
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Hot Water
Too much gluten in the pastry causes the pastry to toughen. The end result of such a pastry would be a tougher pastry - less flake and tenderness. Prohibit the gluten formation by not using too much water. (water causes gluten to form) and in addition do not over work the pastry. The more the pastry is handled, the more gluten is formed, the tougher the pastry.
you mix flour, water and margarine/butter together. put it in the pastry design you want cook it then you get a pastry!
Hot air.