At Wickedfood Cooking school’s latest pop-up restaurant in Sunninghill Johannesburg, we served a home made pie with a spicy adobo pork stew served with a raspberry coulis. They turned out to be a huge success, no doubt the quality of the ingredients playing a big part. We went with a hot water crust pastry lid over the rich pork stew, which complemented the overall pie very well. Here is the pastry recipe.
500g plain white flour
200ml lukewarm water
70g pork lard
- Place flour into a large bowl and set aside
- Place water, butter, lard and salt in a medium saucepan and heat on a medium heat until lard and butter have melted.
- Take the pan off the heat and pour slowly into the flour, whilst stirring in with a wooden spoon. Ensure the dough is completely combined and slowly start to work with your hands (being careful as the mixture is hot).
- Gently knead on a lightly floured surface until all the dough is well combined, about 1-2minutes.
- Wrap dough in plastic wrap and rest in the fridge for 1 hour before rolling pastry out.