KNOW YOUR PASTRY
Hot water crust
This type of pastry is traditionally used to encase terrines, pâtés and raised pies. The process of making hot water crust involves two stages of cooking (similar to choux pastry) and results in a sturdy dough that, when properly cooked, is crisp on the outside and tender on the inside.
USE IT FOR… Savoury pies with dense, heavy, not-too-moist fillings that need a sturdy outer layer. Very moist fillings combined with a hot water crust will result in a soggy bottom.