Boiled Paste

The ideal recipe for making pork pies, and all products requiring a rich, crisp eating, full flavoured pastry.

A strong bakers type flour is needed to allow absorption of the fat, and to avoid a greasy taste in the mouth.

Recipe: Boiled Paste

INGREDIENTS

	kg grm % Strong Flour 10 .000 100 Lard 4 .000 40 Salt - .050 1/2 Water 5 .500 5

Method

The water, lard and salt are placed in a pan and brought to the boil and poured onto the flour.

The whole is then mixed together.

It is left to cool for 30 minutes to help the rheology of the paste settle down.

Process as normal.