To finish up my weekend’s worth of cooking I fancied trying hot water crust pastry, which I had never made before, and decided to use it to make a sausage pie like my Mum used to make when I was a kid. I’ll detail the pastry first and then the filling.
(This quantity makes quite a lot of pastry. I cut it down by half which gave me enough to make a 7½” pie and two sausage rolls.)
For the pastry
660g of plain flour (330g for half)
280ml of water (140ml)
215g of lard (107g)
1 teaspoon of salt
(Do not allow the pastry to go cold before it is worked into pies. Once cold it becomes unworkable.)
Sieve the flour and salt together into a bowl.
Heat the lard and water together in a saucepan. Once the lard has melted, bring to the boil. (This bubbles quite a bit, which is a touch scary!)
Pour the hot lard and water onto the flour and with a wooden spoon, bring together into a soft paste.
When cool enough to handle, turn out onto a floured surface and knead until smooth.
The pastry is now ready to be used as required. It will feel just like warm play-dough.
For the pie filling:
250g of sausage meat
2 teaspoons of wholegrain mustard
½ a red onion, finely chopped
Pre-heat the oven to 200
Mix the mustard and onion into the sausage meat, with a spoon to start with and then with your hands to ensure that everything is well combined. (You may need to wet your hands so that the sausage meat doesn’t stick to your hands.)
Once the filling is made, line a metal pie with a thin layer of the hot water pastry and then fill with the sausage meat. Top with a lid, trim off the excess pastry, make a couple of steam holes and cook in the oven for 30-35 minutes until the pastry is golden and the sausage meat is cooked through.