Classic English Savory Pastry for Meat Pies
This classic English pastry crust recipe is perfect for encasing savory meat pies and casseroles. It's a time-honored dough that provides a flaky and richly flavored barrier to your favorite hearty fillings. Whether it's leftovers from a festive feast or a planned savory delight, this crust complements a variety of meat and vegetable dishes. Perfectly crisped and golden, it adds a delightful texture and taste to any casserole. This pastry is traditionally used both as a top and a bottom crust, absorbing flavors and enhancing the overall experience. It's especially cherished by those who savor the pastry as much, if not more, than the filling itself.
1
Servings
1900
Calories
7
Ingredients
Ingredients
flour
2 cups (sifted)
baking powder
2 teaspoons
salt
1 teaspoon
shortening
2/3 cup
hot water
1/2 cup
lemon juice
1 tablespoon
egg yolk
1 (unbeaten)
Instructions
1
In a large mixing bowl, sift together the flour, baking powder, and salt to ensure an even distribution of ingredients.
2
In a separate bowl or mixing cup, combine the shortening with hot water until completely melted. Stir in the lemon juice and unbeaten egg yolk, mixing thoroughly until well blended.
3
Gradually add the liquid mixture to the dry flour mixture, stirring until a smooth dough forms. The dough should hold together without being sticky.
4
Place the dough into a clean bowl, cover it with plastic wrap, and chill in the refrigerator for several hours or overnight to allow the dough to firm up.
5
When ready to prepare the pie, preheat your oven to 425°F (220°C).
6
Divide approximately three-quarters of the chilled dough and use your hands or a rolling pin to fit it evenly as a lining inside a 2-quart (8-inch) casserole dish.
7
Fill the prepared crust with your choice of cooked meat and vegetable filling, ensuring it is packed and even, leaving room for the top crust.
8
Roll out the remaining chilled dough between two sheets of wax paper until thin and slightly larger than the dish top.
9
Carefully transfer the top crust onto the filled casserole by peeling away the wax paper. Trim any excess overhanging dough to ensure a neat finish.
10
Cut 3-4 small slits in the top crust for steam ventilation. Crimp or press the edges to seal. Optionally, brush with an egg wash or lightly spray with non-stick cooking spray to enhance browning.
11
Bake in the preheated oven for 25 minutes or until the crust is a rich, golden brown.
12
Remove from the oven and let it cool slightly before serving.
Nutrition Information
122g
Fat
176g
Carbs
16g
Protein
5g
Fiber
2020mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is the main use for this Classic English Savory Pastry?
This pastry is designed for encasing savory meat pies and casseroles.
How much flour is required for the recipe?
The recipe calls for 2 cups of sifted flour.
What temperature should the oven be preheated to?
The oven should be preheated to 425°F (220°C).
How long does the pastry need to bake?
Bake the pastry for 25 minutes or until it turns a rich, golden brown.
How long should the dough be chilled before use?
The dough should be chilled in the refrigerator for several hours or overnight.
What ingredients are needed for the liquid mixture?
The liquid mixture consists of shortening, hot water, lemon juice, and an unbeaten egg yolk.
How much shortening is used in this crust?
The recipe requires 2/3 cup of shortening.
What is the purpose of cutting slits in the top crust?
Slits are cut to provide steam ventilation during the baking process.
How much baking powder is included?
The recipe uses 2 teaspoons of baking powder.
What size casserole dish is recommended?
A 2-quart or 8-inch casserole dish is recommended for this recipe.
How much salt is in the dough?
The dough contains 1 teaspoon of salt.
What is the total calorie count for this pastry recipe?
The total calorie count is 1900 calories.
How much fat does this pastry contain?
The pastry contains 122g of fat.
How many carbohydrates are in the recipe?
There are 176g of carbohydrates.
What is the protein content of the pastry?
The pastry contains 16g of protein.
How much sodium is in the recipe?
The recipe contains 2020mg of sodium.
Is the egg yolk beaten before adding to the liquid?
No, the recipe specifies using one unbeaten egg yolk.
How should the shortening be prepared?
The shortening should be combined with hot water until it is completely melted.
What is the amount of lemon juice needed?
One tablespoon of lemon juice is required.
How much of the dough is used for the bottom lining?
Approximately three-quarters of the chilled dough is used for the lining.
How do you handle the top crust for easy transfer?
Roll the remaining dough between two sheets of wax paper and peel the paper away after transferring.
What can be used to enhance the browning of the crust?
You can optionally brush the crust with an egg wash or lightly spray it with non-stick cooking spray.
How much fiber is in the pastry?
The pastry contains 5g of fiber.
What is the texture of the finished crust?
The finished crust is described as flaky and richly flavored.
Can this pastry be used for Thanksgiving leftovers?
Yes, it is specifically mentioned as a great way to use festive feast leftovers.
How many ingredients are in the recipe?
There are 7 ingredients in total.
Does the recipe contain sugar?
No, the recipe contains 0g or null sugar.
What should be done to the dry ingredients first?
The flour, baking powder, and salt should be sifted together in a large mixing bowl.
How should the edges of the crust be finished?
The edges should be crimped or pressed to seal the top and bottom crusts together.
How much hot water is used?
The recipe requires 1/2 cup of hot water.