Hot Water Crust Thin Pie Pastry

Tim Maddams says, “First, make your pastry. I have taken this guidance from Barbara Hammond’s work “Cooking explained” as it never fails to produce the goods. I have adapted the ingredients but not the quantities – it works very well for Scotch style pies though I have yet to try it in a more “Pork pie” kind of situation, I feel it will work just fine.”