Hot water pastry creates a sturdy, crunchy crust that serves as a flavourful container for the filling rather than a flaky layer. Its firm structure, with tall sides and a secure lid, makes the pies easy to eat by hand—no cutlery needed. Simple to prepare, these hand pies keep well in the fridge for several days and freeze beautifully for future meals.

Historically, hot water pastry pies were a staple in Scotland and Ireland, especially when ingredients were scarce. A classic combination of meat and mushrooms encased in this firm pastry makes for a satisfying, portable meal—perfect for lunch, a hearty family dinner, or a special treat to take on your next adventure.

Ingredients:

Hot Water Pastry

• 4 cups plain flour
• 1 cup lard + 2 tbsp
• 1 cup very hot water

Meat Pie Filling

• 2 tbsp cooking oil
• 1 large onion
• ½ lb cremini mushrooms, sliced
• 1 ½ lbs venison round, cubed
• 3 cloves garlic, pressed
• 2 tbsp Worcestershire sauce
• 1 tbsp marjoram
• 1 bay leaf
• 1 tsp salt
• ½ tsp black pepper
• 1 cup beef stock
• 1 398 ml can tomato sauce
• 1 cup frozen peas

Directions:

Instructions for pastry

1. Melt two tablespoons of lard and grease ramekins or jars. Use 8 8-oz ramekins or ½ -pint wide-mouth jars, 4 inches in diameter.
2. Cut the remaining lard into cubes and add it to the hot water. Stir until the lard has melted.
3. Pour the flour into a large mixing bowl and make a well in the center. Slowly pour the lard and water mixture into the well and mix with a wooden spoon until a loose pastry forms. Place the pastry onto a floured surface and knead until thoroughly combined. Note that a hot water pastry is easier to work with while still warm.
4. Divide the pastry into eight balls, then pinch off ¼ of each ball that will be used to form the pie lid.
5. Roll out each pastry ball to less than ¼ inch. Place the pastry over the greased ramekins and press into place to form to the vessel. The pastry will shrink as it cools, so drape it over the rim to allow for shrinkage.
6. Roll pastry for lids to ¼ inch. It is easier to transfer the lids later if rolled on parchment paper. The lids must fit inside the pie crust formed in the vessel.
7. Place the formed pastries in the fridge to cool and harden for 15 minutes.

Instructions for pie and filling

1. Add cooking oil, onion, and mushrooms to a large frying pan over medium heat. Sauté for five minutes, then add venison, garlic, Worcestershire sauce, marjoram, bay leaf, salt, and pepper.
2. When the meat has browned, add beef stock and tomato sauce and reduce heat to a simmer. Simmer for 30 minutes to stew or tenderize the meat. Add peas and simmer for another 10 minutes. The tomato sauce will help thicken the gravy. Add more beef stock if required.
3. Preheat oven to 350°F. Divide the venison mixture into the cooled pie crusts so they are ¾ full.
4. Press the pie lids over the meat filling and into the edges. The lid must be 3/8 inches below the top of the ramekin. Cut small holes in the lid to let moisture escape.
5. Place the pies in the oven and bake for 45 minutes. The pastry will be golden-brown when done. Extra time may be required to ensure they are brown.