Paste for Raised Pies
Ingredients
Directions
Prepare
Place the flour and salt in a warm bowl and let it sit near the fire until dry and warm.
Mix and knead
Boil the lard and water for 5 minutes, then pour into the center of the flour and mix with a spoon until cool enough to knead.
Knead the mixture well, keeping it warm.
Rest and use
Let it sit near the fire for about 1 hour.
Re-knead and use immediately.
Keep the paste warm throughout mixing, kneading, and molding for best results.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Flour
- Forms the main structure of the dough, which holds its shape once kneaded.
- Lard
- Adds fat that makes the crust tender and short, and keeps it from toughening.
The step that matters
Keep the paste warm throughout. Lard is solid when cold. Keeping the dough warm keeps the fat soft and spread through the flour, so the dough stays easy to knead and mold without cracking or crumbling.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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