Ingredients

• 500g flour

• 150–180g fat

• 2 level teaspoons salt

• 220ml milk and water

• 2 egg yolks (optional)

Methods

• Boil fat and water together until a crackle is heard.

• Pour immediately into a well in the centre of the flour. The heat partially cooks the starch grains and forms a glutinous dough. Knead until smooth.

• The pastry should be raised or moulded while still warm and pliable.

• Make a hole in the top of the pies to allow steam to escape. This is also used later to fill the pies with jelly.

• Bake at 218°C for a few minutes, then reduce the heat.

• Uses: pork pies, veal and ham pies.