Hot water pastry

mary hendricks


This is a great recipe for things like Scotch pies ..or meat pies like the UK versions of savory pies. I feel in love with these on a trip to Scotland. You can get really creative as the dough is very sculptuable.I saw big ones that looked like castles A large center square with ramparts that were beef & round towers filled with other meats complete with little gargoyles I used a big muffin tin. Have fun with the crust and the meats inside. Mix beef and season or pork. Lamb.chicken or seafood or a veggie pie.This will hold up with gravy forming as it cooks. Allow to cool before remov from


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1 large meat pie 8 large single serve pies
20 Min
2 Hr


How to Make Hot water pastry


  1. Place flour and salt in bowl and mix
  2. Boil water and lard or oil together
  3. Add the boiling water oil mix to flour and stir. You can use hands to mix good when it's cool enough to touch. It will be hot!
  4. When mixed well you can work it. Ya want to work while it's still warm so it won't crack. It will be about the consistency of playdough.

    You can press into a pan or even mold around a jelly jar or form of your choice. If forming around something allow to cool before removing form or jar. Then fill and bake
    You can sculpt by hand
  5. Once formed fill with your meat. If using ground meats add season and onion.. you can get creative .. Make a ball of raw meat mix and stuff down into crust. if using other meats keep meat around an inch cube so it will cook through.
    Top with a disk of dough sealing the edges.. Cut slots in top for steam
  6. Bake 400° for 30 minutes lower oven to 325° and continue to bake until a nice dark golden brown and juices of meat are bubbling through depending on size 1 hour - 1 1/2 hours at 325 for large pies.

Printable Recipe Card

About Hot water pastry

Course/Dish: Savory Pies
Main Ingredient: Flour
Regional Style: Scottish
Other Tags: Quick & Easy Heirloom

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