Spicy Beef Pie

Hot Water Pastry

Hot water is used to make the pastry with a heavy fill and has a height of about 5cm or more. Not like the pastry should be done in a cold or cool atmosphere, hot water pastry should instead be heated. Heating aims to melt fats to immediately blend in with the flour and form a strong texture. In the original recipe of fat used is lard or pork fat, but now with the higher awareness of the community about the halal food ingredients, it is used to clean substitute fats. The fat used is shortening (vegetable fat) or a mixture of shortening with butter (butter). I only use butter/butter The texture will be very crispy and fragile. The texture of this type of pastry is not fragile and tends to be somewhat harsh. Such textures are needed to withstand the heavy contents not to leak. To make this type of pastry highly recommended the surface is not too large. Hot water pastry originated from the English, commonly used to make a salty flavored pastry (savory) that contains many meat contents.
To make a hot water pastry make sure the fill/stuffing has been made before because this type of pastry must be filled and formed when the dough is still warm. If the dough is cold difficult to set.

  • Materials:

300 g high protein wheat flour
1/2 tsp salt
50 g butter (butter)
50 g shortening/white butter/vegetable fat
150 ml of water

  • How to make:

1.    Sift the wheat flour and salt into the basin, create a basin in the middle, set aside. Meanwhile heat the margarine and water over medium heat until the margarine melt perfectly, lift.
2.    Pour the hot margarine water into the salt flour basin gently while stirring using a wooden spoon until the dough is fused.
3.    Round the dough, wrap it in plastic and let stand for 10 minutes. Use the dough as needed while still warm, do not wait cold.

Another Recipe

Potato, Smoked Chicken Pie 

  • Content:

3 pieces of no-skin fresh bread
50 ml hot full cream liquid milk
1 tbsp butter or margarine
1 onion, finely chopped
50 g smoked beef (thinly sliced)
200 g minced beef
50 ml of liquid milk
2 eggs, beaten off
1 tsp grated lemon peel
1 tbsp tomato sauce
1 tsp black pepper powder
1/2 tsp white pepper powder
1 tbsp finely dried parsley leaves, if like
1 tsp salt
1 tsp granulated sugar
1 tbsp English sauce
2 eggs chicken, boiled, peeled

  • Apply :

1 egg yolks

  • How to make:

1.    Prepare the contents first: Mix the hot bread and liquid milk, crush with the help of a fork, set aside. Heat the butter, stir-fry the onions until fragrant. Put smoked beef, briefly cook, lift and mix the whole ingredients for the contents except boiled eggs, stir until the contents are well blended. Cover with a plastic wrap and store it in the refrigerator until it is used.
2.    Pastry: Prepare 2 pieces of around load of pairs diameter 10 cm, Height 5 cm, apply the surface with butter or margarine, set aside. Prepare pastry dough until the ready stage form. Preheat the oven at a temperature of 180oC.
3.    Flatten the dough up to a thickness of 0.5 cm. Put in the pan neatly, give the fill up to 1/3 part, put a boiled egg then pour the contents back to full.
4.    The upper part is covered with a batter that is crushed as thick as 0.3 cm, give the middle hole so that the stuffing is perfectly cooked and hot steam can come out. The upper Oles with egg yolk mixture.
5.    Bake for 20 minutes then lower the oven temperature to 160oC and bake for 40 minutes or until ripe brownish-yellow. Lift, let stand until warm, remove from pan, serve.

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