Hot water crust pastry
This is how I make my own pastry.
I use 500 gram plain flour with one teaspoon of salt added to it.
200grams lard.
250 ml or 7 fluid ounces of water...I use chicken stock,so it's your call what you use.
I add the stock/water to a pan then add the lard in small cut up pieces,bring it to the heat,but not boil,wait until the lard has melted,add half to the flour give it a stir then add the other half.
You may need to use your hands to incorporate all of the flour into the mixture,..be very careful as mixture will be hot.
Work it with my hands until smooth.
I then pat it into a ball,cool then pop in the fridge for a short while.
If the pastry is to hot it will break up so best to wait until it cools.
I always cook my pastry base blind for a good ten minutes,with baco foil cut into a circle then baking beans on top to stop pastry rising.or square if you are using a square tin,.i like to use the tins that you can pop up,much easier to remove from tin,I will post a pic of the type I use,.
It's guess work with the pastry,then I remove the foil ,baking beans,return to oven,the cook until bottom looks dry...I always keep checking as we don't want the pastry over cooked.
Once I feel it has dried out enough,I remove from oven,add the filling,I do pile it up high,...then roll out the lid to what ever thickness you prefer,press it down on top of mixture,making sure the edges are sealed,I just use my fingers to seal the edges.
I then make a hole in the middle of pie for the steam to escape,brush it with egg mixture,..put pastry leaves of if desired.
I always bake my pies on 140 in a fan assisted oven for at least twenty five minutes,or until golden brown..on the bottom shelf to start with,the move it up to middle shelf after about ten minutes...remove from oven let cool in pan slightly,then remove.
Enjoy.