THE RECIPE JOURNAL · Main Course
Warm Meat Pie with a Crust Made from Hot Water
This comforting meat pie features a flaky crust made from hot water, giving it a unique texture that's both tender and satisfying. Perfect for cozy dinners, it’s a simple recipe that brings warmth and flavor to your table.
FROM THE KITCHEN • Warm Meat Pie with a Crust Made from Hot Water
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by melting the lard in a large microwave-safe bowl—this should take about 30 seconds to a minute. Once melted, stir in the boiling water. In another big bowl, mix the flour and salt together, then make a well in the center and pour in the warm lard mixture. Use a wooden spoon to bring everything together into a smooth, slightly sticky dough.
02
Step 2
Lightly flour your work surface and knead the dough for a couple of minutes. Roll out about three-quarters of it into a circle around 1/3-inch thick, then press this into the bottom and up the sides of a 10-inch springform pan. Roll out the remaining dough into the same thickness to make the pie’s top crust. Pop both crust pieces in the freezer for about 10 minutes until they’re firm.
03
Step 3
While the dough chills, mix the ground sausage, pork, pork tenderloin, onion, parsley, pepper, thyme, mixed herbs, and curry powder in a large bowl until it forms a thick paste. Preheat your oven to 375°F (190°C). Line the base and sides of the crust with streaky bacon, then press in half of the pork mixture. Layer 3 or 4 more slices of bacon on top, then add the rest of the pork mixture and finish with the remaining bacon.
04
Step 4
Brush the rim of the pastry with some milk, place the top crust over the filling, and pinch the edges together to seal everything in. Give the top a light milk wash and cut a couple of slits to let steam escape. Bake the pie for an hour at 375°F, then lower the heat to 300°F (150°C) and keep baking until the center reaches 160°F (71°C) on a thermometer—this will take about another hour.
05
Step 5
Let the pie cool completely before you try to take it out of the pan. This helps everything set nicely so it holds together when you slice it.
Why you’ll love it
This dish combines a rich, savory filling with a tender, flaky crust that is easy to make. The hot water crust creates a sturdy yet soft pastry that holds the filling perfectly. It’s comforting, satisfying, and great for sharing with family or friends.
How to serve
Serve warm with a side of steamed vegetables or a fresh green salad. A dollop of mustard or a tangy chutney can add an extra layer of flavor. This pie also pairs well with a hot cup of tea or a light red wine.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven to keep the crust crisp, rather than using a microwave. You can also freeze the pie before baking or after cooling for longer storage.
