This is the second hot water pastry I have made in the last few months.
The main difference with this recipe is how you blend the water and shortening.
Mixing them together with the rotary beater makes the shortening super light and fluffy.
The pastry was a little tricky to roll. It seemed to want to break apart a lot. It was a little easier when it was colder. So do not skip the refrigeration time!
The end result was a delicious, flaky pastry.
I used the recipe when making the Salmon Turnovers. It was the perfect weight to stand up the the filling. And it was thick and hearty enough that you could pick up the turnovers and they didn’t break.
HOT WATER PASTRY 2
2 Cups Sifted Flour
1/2 Teaspoon Baking Powder
1 Teaspoon Salt
1/3 Cup Boiling Water
2/3 Cup Shortening
Sift flour, baking powder, and salt together. Pour water over the shortening and mix with a rotary blender or fork until creamy. Add to flour mixture and mix into a dough. Chill thoroughly. Divide in half and roll thin.
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