Crustables

link to original hot water pastry recipe

Dinner Feb 4, 2024

Note: Pretty sure I one-and-a-halved the hot water crust recipe for my steak and ale pie because I was worried I wouldn't have enough dough. I made what I'm calling crustables (since they look like Smucker's Uncrustables and are make with pie crust) with the extra dough and filling.

The crimped edges of the crustable can be cooked better by cutting out the circles of dough to be the same size as the skillet you're going to heat them in. That way the edges make more contact by falling up the sloped wall of the skillet.

Hot Water Pastry Ingredients:

4 cups (480g) All-Purpose Flour

1 teaspoon table Salt

1 cup (227g) Water

8 tablespoons (113g) unsalted butter, beef suet, or lard

1 large Egg

Hot Water Pastry Directions:

In a large bowl, whisk together the flour and salt. Scoop out a well in the center.

In a medium saucepan, bring the water and fat to a boil, stirring to melt the fat.

Pour the liquid into the well in the flour mixture, stirring until everything is evenly moistened and cool enough to handle comfortably (it will feel as comforting as warm towels out of the dryer).

Turn the dough out onto a lightly floured surface and knead a few times. Cut in half and place one half aside to keep warm; under the mixing bowl is a good spot.

[I put it in the saucepan used to heat the water and fat, cover it with a lid, and place the pan close to the oven's vent since it's letting out heat while preheating.]

Roll the dough no more than ¼" thick. Cut out as many circles as you can.

Repeat with the other half of the dough.

Try to keep the cut out circles warm still.

Directions:

Place some filling on top of one circle and spread it out to about ¾" away from the edge of the circle. You want to have enough uncovered dough to seal the crustable. Also, as tempting as it is to overfill, only add a thin layer of filling. The crustables will be much easier to handle and cook more evenly.

If your dough is a bit dry, dip your finger in some water and run your finger around the uncovered edge of dough.

Take a second circle and place it over the first. Pinch the crustable closed either with your fingers or a fork.

Repeat till you've used all of your cut-out circles. If you had an odd number and are left with one fold in half like an empanada or turnover (remember to use less filling too).

Heat up a skillet, grease with butter, and pan fry both sides of each crustable.

Finished crustables