This episodes technical was a fun one for me. Mini pork pies with hot water pastry. This was my first foray into hot water pastry and I am a fan for sure. This recipe was curtesy of Paul Hollywood and I followed the one here: https://thegreatbritishbakeoff.co.uk/recipes/all/mini-pork-pies/
Now a few notes. Mine are not pretty, but tasted good. I would have failed the technical because my first batch of pastry was not good, however, baking at home means you get to try again! We shall call them extended technical bakes.
On the ingredients side, streaky bacon is what most American's consider to be normal bacon, this is important because we need the fat for the filling. Plain flour is your normal all purpose flour. Some folks use butter only but the lard is much better, and even my normal grocery store had it so I bet yours will too.
On the preparation side. After my first batch of pastry failed, I did some research and realized it was too cold and also a little dry (but that is normal in our Colorado climate). So for round 2 I did 350 grams flour plus some for the board and it was the right consistency. I waited until it was kneadable but then skipped the 30-40 minute rest in the recipe. It needs a couple minutes tops, do not wait 30-40 minutes or you will not be able to roll the dough!
If you are a good baking Brit you may have small pudding moulds but I don't. Fancy that a jumbo muffin tin is the same size! Worked perfect and they popped right out due to the buttering of the pan and the amount of fat in the pastry.
YUM!
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