Hot Water Crust Pastry

Instructions

Sift the salt and flour into the stand mixer. Make a well in the center.

In a pan, bring the water to the boil and throw in the butter and lard. Keep boiling until the fat melts and then turn on the mixer and pour in the fat and beat.

Tip the dough onto a floured board. The dough has a lot of gluten and deserves some decent kneading.

You can use this dough immediately (doesn't improve with resting) or refrigerate for a couple of days, or even freeze it.