Based on a comment made here Australian Meat (Chunky steak) Pie: loss of Gravy/Sauce after cooling/freezing - Seasoned Advice (which I thankfully read before it was deleted by a moderator), I have been looking into the making of a Hot Water Crust Pastry.
The process itsself seems to be clear.
I swiftly found, however, that the ratio of the 3 main ingredients (flour, water and lard) vary considerably in almost every recipe.
What effect do these different ratios have on the final result?
Samples found:
The Wikipedia Cookbook:Hot Water Crust Pastry - Wikibooks
suggested ratio:
- water: 100% of flour
- lard : 50% of water
Liam’s Nan’s Sunday Dinner | The Great British Bake Off
suggested ratio:
- water: 38.46% of flour
- lard : 60% of water
Scotch pies recipe - BBC Food
suggested ratio:
- water: 44.44% of flour
- lard : 75% of water
Glasgow Guide: Scottish Recipes: Scotch Pie
suggested ratio:
- water: 45% of flour
- lard : 35% of flour (77.77% of water)
Easy & Authentic Scotch Pie Recipe - Scottish Scran
suggested ratio:
- water: 48% of flour
- lard : 83.33% of water
Scotch Pie Recipe with step by step instructions and photos
suggested ratio:
- water: 51.11% of flour
- lard : 86.95% of water