I've just made my first ever hot water pastry using your video as a tutorial, they've turned out fantastic. Thanks Sid for the great video, its made it very easy. a big 👍👍 from me.
Hi Gerald. Not a dumb question at all ! Dripping or Beef dripping to give it a full title. Is the fat of a cow. It's a very hard fat. That's why it's good for hand raised pies as when it sets, it holds the pie shape. You can't always get it from supermarkets but any door butcher will have it. Hope this helps. Glad you enjoy the videos. Keep baking but above all enjoy what you do.
I want to ask again what recipes can l make if l make hot water pastry... Just give me the recipe names what l can use hot water pastry n l can understand how to go about.... Thank you for sharing ur skills with us
@@karenkuakaylin4234 Hi Karen. First of all ,thanks for watching my channel. If you can not get hold of dripping, any hard fat will do. I had a guy on a couple of days ago who told me that he tried goose fat, and that worked out OK. Over here in the UK we also have Trex in the supermarket. This is a hard vegetable oil. I suggest that you talk to your local butcher to see what hard fat he has. Hope this helps. Please let me know how you get on x
Hi there. I have tried to make with wholemeal flour but not very successful. I think not enough gluten in the flour to hold its shape. I could have worked on the recipe and made adjustments but haven't tried it since.
@@SidTheBaker Interesting, I thought the whole point of scalding the flour with hot water is to prevent gluten formation in the first place. I'm curious about whole wheat as I assumed thats what most pies would be made from back in the day
Hi Robert. First of all thank you for your interest in my tutorial. After you shape the pastry you can either just let them dry out untill they set or you can do like I usually do and simply refrigerate or freeze them ready to fill at a later date.
Hi Patrick. First of all thanks for watching my TH-cam channel. It's much appreciated. Now as for the fat question. Duck fat or goose fat is not a good idea for hot water pastry. You need a hard fat to hold the shape of the pie.I have been speaking to my cousin who lives in the South of France. He says that lard, called Saindoux in France can be obtained from supermarkets over there. And dripping known as Graisse de boeuf usually comes from local butchers. I hope this helps. Keep baking Sid
@@SidTheBaker Thanks for the answer, in fact I didn't wait and tried it. Duck fat is quite solid when cold and the pastry was magnificient,although a tad softer than when using lard. The mini pork pies I made are (were!) delicious, shared today with a bunch of Brits from down here. Cheers anyway!
@@SidTheBaker I've used a 33%/66% duck fat/lard mix for my hot water pastry for some years. It does result is a (only very slightly) softer pastry, but the flavour is excellent, and complements pork & game pies beautifully
Interested to note that you use all purpose or plain flour for your hot water crust, Sid. I thought that the higher protein and gluten in a strong flour was recommended for this pastry. I live in the Philippines and really miss eating pork pies, so I have decided to try making my own. Thanks for this informative video!
Strong flour, that is flour high in gluten will make any pastry tough . You could also find that the high gluten content would make your pastry shrink when you try to block it. Thanks for watching my videos it's much appreciated you can also find me on Facebook under sid the baker
Hi there. I don't know which part of the world you are from. I have subscribers from all four corners of the world. Here in uk, we can get dripping from either the supermarket or the local butchers. If you find getting dripping difficult you can use any hard fat or oil. Trex here in the UK springs to mind. If you're still having difficulty please let me know where you are and I'll look up the alternatives for you.
@@SidTheBaker hi Sid I’m in the Isle of Man have not seen dripping for years I cook my chips in lard, love your videos very easy to follow keep them coming
Love the Isle of man we have relatives there. So any decent butcher will have dripping or teso, asda, etc. Glad you like the videos . Keep enjoying your baking.
Just put a little cold water into a saucer dip the pie lid into it but only get the underside wet . Place it over the pie then squeeze the top to the sides with your thumb and forefinger working your way round. It does take a little practice.
Hi thanks for the query. Once you have filled the shells with either pork or beef ( check out sid the baker. How to make pork pies) cook at about 150 degrees in a fan oven .
I dare say this sort of pastry had many old fashioned names. It dates back many generations. All the small bakeries had their own names for different products. For instance in our family bakery we had (Tart paste) sweet pastry. (Pie paste) short crust pastry etc etc. You sound like you worked in one such bakery?
Very disappointed because this tutorial is incomplete. It doesn't mention how to complete the pies with filling, topping, temperature to bake, etc. Getting this far doesn't get me a pie, so I'm sad.
Hi there. Sorry to see that you are disappointed in my video. However this particular tutorial is on how to make hot water pastry. Once you have made the pastry or even just watched the video, you can then go on to see my other video's on how to make beef pies and how to make pork pies. Both of which use hot water pastry. Kind regards Sid
@@SidTheBaker The video was fine as far as it went. I didn't see a link towards another video that would have helped me finish the pie, and I didn't want to search through an unfamiliar channel. No offense meant. If you had a link to another video showing how to finish the process I would have followed it. Then you'd have gotten two video views instead of one. Best wishes.
That's a very good point. I apologise. It just shows that I know more about baking than I do about youtube videos. I hope you watch more of my tutorials and enjoy them for what they are. Just a baker doing his best to pass on his knowledge as best he can.
Great video
Thank you for sharing your knowledge! Great video.
I've just made my first ever hot water pastry using your video as a tutorial, they've turned out fantastic. Thanks Sid for the great video, its made it very easy. a big 👍👍 from me.
Well a big thank you to you too! It's always nice to hear that someone is learning from my years of experience . Keep watching. Kind regards Sid
Thanks on the clarification of "dripping" and why it is used.
@@nomadicroadrat no problem. Just hope you enjoy the videos.
Brilliant vid
So many tips
I have to try this with my Mr Sheen lol
subscribed
Genius
Great that, no crap music, tells it as it is....
Hard for us Americans to understand you Britt's some times, but the fact you show ingredients in grams makes up for it!
Hi there. It's not only you Americans that find it hard to understand me . Many of my own countrymen find it difficult to understand my accent !!
that is because americans are thick
What is "Dripping"? I know that may be a dumb question....... Love your video's by the way....
Hi Gerald. Not a dumb question at all ! Dripping or Beef dripping to give it a full title. Is the fat of a cow. It's a very hard fat. That's why it's good for hand raised pies as when it sets, it holds the pie shape. You can't always get it from supermarkets but any door butcher will have it. Hope this helps. Glad you enjoy the videos. Keep baking but above all enjoy what you do.
@@SidTheBaker ...lf l can't find dripping...can l omit using it...or what l can use
What can l replacement for dripping ?
Or can l omit dripping ?
I m from Malaysia...
I love ur teaching ABOUT the pie making...l
I want to ask again what recipes can l make if l make hot water pastry...
Just give me the recipe names what l can use hot water pastry n l can understand how to go about....
Thank you for sharing ur skills with us
@@karenkuakaylin4234 Hi Karen. First of all ,thanks for watching my channel. If you can not get hold of dripping, any hard fat will do. I had a guy on a couple of days ago who told me that he tried goose fat, and that worked out OK. Over here in the UK we also have Trex in the supermarket. This is a hard vegetable oil. I suggest that you talk to your local butcher to see what hard fat he has. Hope this helps. Please let me know how you get on x
Great video. You just need a better microphone... had to really crank up the volume.
Hey Sid, have you ever tried making this with whole wheat flour?
Hi there. I have tried to make with wholemeal flour but not very successful. I think not enough gluten in the flour to hold its shape. I could have worked on the recipe and made adjustments but haven't tried it since.
@@SidTheBaker Interesting, I thought the whole point of scalding the flour with hot water is to prevent gluten formation in the first place. I'm curious about whole wheat as I assumed thats what most pies would be made from back in the day
Really enjoyed the tutorial one you’ve shaped the bottoms on you’re dolly do you leave them to dry out or fridge them?
Hi Robert. First of all thank you for your interest in my tutorial. After you shape the pastry you can either just let them dry out untill they set or you can do like I usually do and simply refrigerate or freeze them ready to fill at a later date.
I live in the South of France, do you think you can use duck fat or goose fat as that is what they use here for everything but pastry!
Hi Patrick. First of all thanks for watching my TH-cam channel. It's much appreciated. Now as for the fat question. Duck fat or goose fat is not a good idea for hot water pastry. You need a hard fat to hold the shape of the pie.I have been speaking to my cousin who lives in the South of France. He says that lard, called Saindoux in France can be obtained from supermarkets over there. And dripping known as Graisse de boeuf usually comes from local butchers. I hope this helps. Keep baking
Sid
@@SidTheBaker Thanks for the answer, in fact I didn't wait and tried it. Duck fat is quite solid when cold and the pastry was magnificient,although a tad softer than when using lard. The mini pork pies I made are (were!) delicious, shared today with a bunch of Brits from down here. Cheers anyway!
That's great news! Glad it was a success. I may try duck fat myself next time I make pies just shows you never stop learning.
@@SidTheBaker I've used a 33%/66% duck fat/lard mix for my hot water pastry for some years. It does result is a (only very slightly) softer pastry, but the flavour is excellent, and complements pork & game pies beautifully
Interested to note that you use all purpose or plain flour for your hot water crust, Sid. I thought that the higher protein and gluten in a strong flour was recommended for this pastry. I live in the Philippines and really miss eating pork pies, so I have decided to try making my own. Thanks for this informative video!
Strong flour, that is flour high in gluten will make any pastry tough . You could also find that the high gluten content would make your pastry shrink when you try to block it. Thanks for watching my videos it's much appreciated you can also find me on Facebook under sid the baker
Where do you get drippin' these days?
Hi there. I don't know which part of the world you are from. I have subscribers from all four corners of the world. Here in uk, we can get dripping from either the supermarket or the local butchers. If you find getting dripping difficult you can use any hard fat or oil. Trex here in the UK springs to mind. If you're still having difficulty please let me know where you are and I'll look up the alternatives for you.
@@SidTheBaker hi Sid I’m in the Isle of Man have not seen dripping for years I cook my chips in lard, love your videos very easy to follow keep them coming
Love the Isle of man we have relatives there. So any decent butcher will have dripping or teso, asda, etc. Glad you like the videos . Keep enjoying your baking.
Thanks from charlotte nc. My family to your family. 😊👍👌🍻🍻🍻👏👏👏
My pleasure Charlotte. Hope you enjoyed the video x
cant seem to seal the pastry tops correctly
Just put a little cold water into a saucer dip the pie lid into it but only get the underside wet . Place it over the pie then squeeze the top to the sides with your thumb and forefinger working your way round. It does take a little practice.
And cook at what temp???
Hi thanks for the query. Once you have filled the shells with either pork or beef ( check out sid the baker. How to make pork pies) cook at about 150 degrees in a fan oven .
@@SidTheBaker cheers, went through a few videos where no one said the temp, I'm used to normal pastry but not this type.... Thanks👍
What is "Dripping?"
Dripping is Beef fat.
Lard is pork fat.
How much flour was used.
1lb which is 450grms
👍
We used to call it Boil paste.
I dare say this sort of pastry had many old fashioned names. It dates back many generations. All the small bakeries had their own names for different products. For instance in our family bakery we had (Tart paste) sweet pastry. (Pie paste) short crust pastry etc etc. You sound like you worked in one such bakery?
@@SidTheBaker Watsons Bakery Great Yarmouth, Sams Bread bin Goole. and 1 or 2 others in the Yorkshire area.
You can always tell a fellow professional. It's in the blood.
Very disappointed because this tutorial is incomplete. It doesn't mention how to complete the pies with filling, topping, temperature to bake, etc. Getting this far doesn't get me a pie, so I'm sad.
Hi there. Sorry to see that you are disappointed in my video. However this particular tutorial is on how to make hot water pastry. Once you have made the pastry or even just watched the video, you can then go on to see my other video's on how to make beef pies and how to make pork pies. Both of which use hot water pastry. Kind regards Sid
@@SidTheBaker The video was fine as far as it went. I didn't see a link towards another video that would have helped me finish the pie, and I didn't want to search through an unfamiliar channel. No offense meant.
If you had a link to another video showing how to finish the process I would have followed it. Then you'd have gotten two video views instead of one.
Best wishes.
That's a very good point. I apologise. It just shows that I know more about baking than I do about youtube videos. I hope you watch more of my tutorials and enjoy them for what they are. Just a baker doing his best to pass on his knowledge as best he can.
Drippings?? Like bacon drippings??
Not bacon dripping. This is beef dripping. You can get it from your local butcher or many supermarkets. Hope this helps and thanks for watching
@@SidTheBakerbeef tallow.... thanks mate.... I'm in us
Dripping is Beef fat.....