Hot Water Pastry

1. 250 g (8 oz) flour.                                                                     4. Salt.
2. 60 g (2 oz) butter or lard.                                                          5. About 475 ml (3/4 gill) water or milk.
3. 1 egg yolk if liked.


    Sieve flour and salt into a warm basin. Boil water or milk with the butter and add to the flour. Add the egg yolk if using it. Mix well. Then knead with the hand till smooth. Shape, while hot, the amount of pastry necessary to line mould for a meat pie; or, if required for small pies, mould the pastry over a bottle or jam jar. Put in meat and stock. Cover with the lid of the pastry. Seal edges well. Make a hole in center of cover. Decorate with trimmings of pastry and brush over with yolk of egg.