Huff paste
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| Type | Pastry |
|---|---|
| Place of origin | England |
| Main ingredients | Flour, suet, boiling water |
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Huff paste is a stiff pie shell (or coffyn) made using a mixture of flour, suet, and boiling water. The pastry when cooked creates a tough protective layer around the food inside. When cooked, the pastry is generally discarded as it is virtually inedible.[1] However, the shell becomes soaked with the meat juices and historically was sometimes eaten by house servants after the meal had concluded.[2][3]
Huff paste's main purpose is simply to create a solid container for the pie's ingredients. The flour itself is stronger than normal flour, often made from coarsely ground rye, and suet, which is mixed with hot water to create what was an early form of hot water crust pastry.
Huff paste can be moulded into a variety of shapes, called coffyns or coffers, similar to a Cornish pasty. A benefit of these early pies was that meat could be preserved for several months and the food contained within was protected from contamination. It also allowed food to be preserved so that country dwellers could send it over long distances as gifts to their friends in other towns or areas.
Shells of huff paste can also be baked empty, or "blind". After baking, the pastry is brushed with egg yolk to give it a golden color, and later filled with a mixture of meat and spices and then baked.[4]
A dish from Wiltshire, called the Devizes pie, is layered forcemeat or offal cooked under a huff paste.[5]
See also
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References
- ^ Page Module:Citation/CS1/styles.css has no content.Prince, Rose (3 September 2009). "Aldeburgh Food & Drink Festival: leg of lamb baked in hay and a huff paste recipe". The Daily Telegraph. London.
- ^ Page Module:Citation/CS1/styles.css has no content.Jennifer Megyesi (1 October 2010). The Joy of Keeping a Root Cellar: Canning, Freezing, Drying, Smoking and Preserving the Harvest. Skyhorse. pp. 156–. ISBN 978-1-62873-151-4.
- ^ Page Module:Citation/CS1/styles.css has no content.Jane Struthers (5 February 2009). Pies: Recipes, History, Snippets. Ebury Publishing. pp. 15–. ISBN 978-1-4070-2659-6.
- ^ Page Module:Citation/CS1/styles.css has no content."AMB Deer Processing: Handy Tips and Recipes". kuru.com.
- ^ Page Module:Citation/CS1/styles.css has no content."Good Food Channel". Archived from the original on 4 September 2018. Retrieved 4 September 2018.
Additional sources
- Page Module:Citation/CS1/styles.css has no content."Sealing (definition)". Huffington Post (Food encyclopedia). Archived from the original on 29 April 2012. Retrieved 7 May 2012.
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