Huff paste is a cooking technique involving making a stiff pie shell (or ''coffyn'') using a mixture of
flour
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cul ...
,
suet
Suet is the raw, hard fat of beef, lamb or mutton found around the loins and kidneys.
Suet has a melting point of between 45 °C and 50 °C (113 °F and 122 °F) and congelation between 37 °C and 40 °C (98.6& ...
, 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. However, the shell becomes soaked with the meat juices and historically was sometimes eaten by house servants after the meal had concluded.
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 pasty () is a British baked pastry, a traditional variety of which is particularly associated with Cornwall, South West England, but has spread all over the British Isles. It is made by placing an uncooked filling, typically meat and vegetab ...
. 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.
A dish from
Wiltshire
Wiltshire (; abbreviated Wilts) is a historic and ceremonial county in South West England with an area of . It is landlocked and borders the counties of Dorset to the southwest, Somerset to the west, Hampshire to the southeast, Gloucestershire ...
, called the
Devizes Pie, is layered
forcemeat
Forcemeat (derived from the French ''farcir'', "to stuff") is a uniform mixture of lean meat with fat made by grinding or sieving the ingredients. The result may either be smooth or coarse. Forcemeats are used in the production of numerous item ...
or
offal
Offal (), also called variety meats, pluck or organ meats, is the organs of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle. Offal may also refe ...
cooked under a huff paste.
See also
*
Beef Wellington
Beef Wellington is a steak dish of English origin, made out of fillet steak coated with pâté (often pâté de foie gras) and duxelles, wrapped in puff pastry, then baked. Some recipes include wrapping the coated meat in a crêpe or pa ...
*
List of pastries
This is a list of pastries, which are small buns made using a stiff dough enriched with fat. Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweet or savory ingredients.
There are fiv ...
References
Additional sources
*
British pies
British cuisine
Doughs
English cuisine
Pastries
{{UK-cuisine-stub