World Library  
Flag as Inappropriate
Email this Article

Huff paste

Article Id: WHEBN0024231396
Reproduction Date:

Title: Huff paste  
Author: World Heritage Encyclopedia
Language: English
Subject: List of pastries, Doughs, English cuisine, Pastries, Flaky pastry
Collection: British Cuisine, British Pies, Doughs, English Cuisine, Pastries
Publisher: World Heritage Encyclopedia
Publication
Date:
 

Huff paste

Huff paste
Type Pastry
Place of origin England
Main ingredients Flour, suet, boiling water
  Media: Huff paste

Huff paste was a cooking technique involved making a stiff pie shell or coffyn using a mixture of flour, suet, and boiling water. The pastry when cooked created a tough protective layer around the food inside. When cooked, the pastry would be discarded as it was virtually inedible.[1] However the shell became soaked with the meat juices and was sometimes eaten by house servants after the meal had concluded.

Its main purpose was simply to create a solid container for the pie’s ingredients. The flour itself was stronger than normal flour, often made from coarsely ground rye, and suet, which was mixed with hot water to create an early form of hot water crust pastry.

Huff paste could be moulded into a variety of shapes, called 'coffyns' or 'coffers', similar to a Cornish pasty. Another 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 other areas.

Occasionally shells of huff paste were baked empty, or "blind". After baking, the pastry was brushed with egg yolk to give it a golden color. Later, the shell was filled with a mixture of meat and spices and then baked.[2]

A dish from Wiltshire, called the Devizes Pie, is layered forcemeat or offal cooked under a huff paste.[3]

See also

References

  1. ^
  2. ^ http://www.kuru.com/clients/ambdeer.com/handy_tips.html
  3. ^ http://uktv.co.uk/food/lfhregion/rid/9

Additional sources



This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and USA.gov, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for USA.gov and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
 
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
 
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.
 



Copyright © World Library Foundation. All rights reserved. eBooks from World eBook Library are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.