Hot water crust

First ever attempt at hot water crust pastry. Delighted with the outcome. I was dancing around the kitchen when I took the outer part of the tin off and the walls of the pie were standing tall.

Always thought this was a tricky pastry to make but I reckon it’s more forgiving than other types and was quick to do. Could probably have coped with 5 minutes less in the oven as the edges of the crust were just catching. Will bear that in mind next time.

Filling was mushrooms, puy lentils and parsnips… plus a few secret ingredients.

Think I’ll experiment with this hot water crust malarkey some more. We’ll be sick to death of pie by Xmas.