Hot Water Crust Pastry

At Townsend we use the original hot water crust pastry from the Harrods cookery book

1 lb of plain flour
1 tsp. salt
2 medium egg yolk
4 oz butter
4 oz lard
175 ml water

Warm a mixing bowl and sift the flour and salt into it. Make a well in the centre and add the egg yolk. Cover the egg yolk with flour.

Heat the butter, lard and water in a saucepan and bring it to the boil. Make sure that the fat melts before the boiling point is reached. When the mixture is boiling pour it on to the flour and egg, and mix vigorously with a knife or dough hook

When the mixture has cooled slightly, turn it on to a lightly floured surface and knead until the pastry is smooth. Cover the dough with cling film and leave it to rest in a warm place for 20-30 minutes. Use at once