This pastry is the one I use when I make my Aussie Meat Pies. It’s sturdy enough to hold a lot of filling without falling to bits with the first bite. Yet, it’s still melt in the mouth. I use half butter, half lard because this gives the dough the right texture and strength. If you use all butter, it will still work, but may crumble easily.
Pie Base Pastry
- 75 g butter (cubed, chilled)
- 75 g lard (cubed, frozen preferably)
- 300 g plain flour
- 1/2 tsp salt
- 1 egg (beaten)
- ~ 100g iced water
- Add butter, lard and flour to mixing bowl.
- Mix 10 sec/sp 5.
- Add beaten egg and 3/4 of the water.
- Mix 10 sec/sp 4. Check for consistency and add the rest of the water if too dry.
- It should come together. If not mix for a further 5 sec/sp 4.
- Tip out on to a piece of plastic wrap and press into a disc.
- Refrigerate for half an hour or so to rest.
- Divde in half and roll out on a lightly floured Thermomat or bench to around 2-3mm thick.
- Cut into rounds the size of your tin. Chill for another 30 minutes before filling and topping with puff pastry. Bake at 200C for 30 -35 minutes.
