Follow these steps for perfect results
flour
water
milk
lard
salt
Place the flour in a mixing bowl.
In a saucepan, combine the water, milk, lard, and salt.
Bring the mixture to a boil.
Simmer until the lard completely melts.
Pour the hot liquid into the flour while stirring constantly with a wooden spoon.
Mix until the dough is thoroughly blended.
Shape or roll the dough while it's still warm.
Expert advice for the best results
Ensure the liquid is hot enough to properly melt the lard for a tender crust.
Do not overmix the dough; this will develop the gluten and make the pastry tough.
Allow the dough to rest before rolling for easier handling.
Everything you need to know before you start
10 minutes
Dough can be made ahead and refrigerated for up to 2 days.
Serve the pie warm, cut into slices.
Serve with a side salad.
Accompany with gravy.
Complements the savory flavors
Discover the story behind this recipe
Traditional pastry used in savory pies throughout Britain.
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