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Good Food

Mastering the Art of Hot Water Pastry Crust

Former British Michelin-starred chef-now-turned-restaurateur/butcher Richard Turner 's new book, Hog: Perfect Pork Recipes From the Snout to the Squeak , pays homage to the savory delights of his favorite animal. He explains the art of mastering hot water pastry crusts for his pork pies.

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By Evan Kleiman • Sep 23, 2015 • 1 min read

Former British Michelin-starred chef-now-turned-restaurateur/butcher Richard Turner's new book, Hog: Perfect Pork Recipes From the Snout to the Squeak, pays homage to the savory delights of his favorite animal. He explains the art of mastering hot water pastry crusts for his pork pies.

  • https://images.ctfassets.net/2658fe8gbo8o/AvYox6VuEgcxpd20Xo9d3/769bca4fbf97bf022190f4813812c1e2/new-default.jpg?h=250

    Evan Kleiman

    host 'Good Food'

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    Gillian Ferguson

    Supervising Producer, Good Food

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    Laryl Garcia

    Senior Director, Good Food

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    Camellia Tse

    Producer, Good Food

    CultureFood & Drink
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