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What is the best hot water pastry?
The best hot water pastry is often considered to be the traditional British version used for making savory pies, such as pork pies or pot pies. This pastry is made by mixing flour with hot water and fat, typically lard or butter, resulting in a rich, flaky texture that holds its shape well during baking. Its unique method of preparation allows for a sturdy yet tender crust that complements hearty fillings beautifully. Ultimately, the "best" hot water pastry can depend on personal taste and the specific dish it accompanies.
What is the difference between sweet pies and savory pies?
Sweet pies have a sweet filling and a sweet pastry. (i.e the filling and pastry contain sugar). Savory pies do not.
What foods have pastry in them?
pies
What is an example for shortcrust pastry?
* tarts (jam,treacle etc.) * cornish pasties * pies
What is pies crust?
A pies crust is the pastry case. The pastry is the outer part of the pie with the filling in the middle. Some pies known as tarts or flans have a pastry base, some pies just have a pastry topping, and some pies are completely enclosed in pastry. The pastry is the pie crust.
Are metro pies halal?
The meat is Halal, but the pastry is not
What pastry is used for pork pies?
There is a specific "pork pie " pastry, designed for the purpose. It is based on "hot water crust pastry".
What foods are made from shortcrust pastry?
.sausage rolls .pasties .porkpies .chicken pies .beef pies
What can you make with hot water crust pastry?
Pork pies :)
What is short crust pastry and how is it commonly used in baking?
Short crust pastry is a type of pastry made with flour, fat (such as butter), and water. It is commonly used in baking for making pies, tarts, quiches, and other pastry-based dishes. The pastry is known for its crumbly texture and is often used as a base for both sweet and savory dishes.
What is short pastry and how is it commonly used in baking?
Short pastry is a type of pastry made with a high proportion of fat to flour, resulting in a crumbly and tender texture. It is commonly used in baking for making pies, tarts, and pastries due to its ability to hold fillings and create a flaky crust.
What has the author Janet Pittman written?
Janet Pittman has written: 'Applique the Basics and Beyond' 'Pies and Pastries' -- subject(s): Pastry, Pies
