English Pastry for Meat Pie

By Craig Claiborne

Total Time
15 minutes
Rating
4(35)
Notes
Read community notes

Featured in: JEAN MARSH'S ENGLISH 'NICKLEBY' PICNIC

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:2 pounds
  • 4cups flour
  • ⅔cup water
  • 1tablespoon milk
  • ½pound lard
  • Salt to taste, if desired
Ingredient Substitution Guide
Nutritional analysis per serving (14 servings)

277 calories; 17 grams fat; 6 grams saturated fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 4 grams protein; 149 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Put the flour in a mixing bowl.

  2. Step 2

    Combine the water, milk, lard and salt in a saucepan and bring to the boil. Let simmer until the lard melts.

  3. Step 3

    Add the liquid to the flour, stirring constantly with a wooden spoon to blend thoroughly. This dough should be shaped or rolled while it is still hot or quite warm.

Ratings

4 out of 5
35 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

stephen goodreid

thanks for your help that was the best pastry that i have cooked

Ana A.

How do I cook it? Fried? Baked?

stephen goodreid

thanks for your help that was the best pastry that i have cooked

Private notes are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.

More Recipes From Craig Claiborne

Trending on Cooking

Cooking Guides