| Display title | Hot water crust pastry |
| Default sort key | Hot water crust pastry |
| Page length (in bytes) | 5,060 |
| Namespace ID | 0 |
| Page ID | 6797 |
| Page content language | en-gb - British English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 4 |
| Counted as a content page | Yes |
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
| Page creator | Chef (talk | contribs) |
| Date of page creation | 05:54, 6 July 2013 |
| Latest editor | Chef (talk | contribs) |
| Date of latest edit | 12:39, 17 March 2024 |
| Total number of edits | 11 |
| Total number of distinct authors | 1 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
| Magic words (2) | - __INDEX__
- __NOEDITSECTION__
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| Transcluded templates (8) | Templates used on this page:
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Description | Content |
Page title: (title)
This attribute controls the content of the <title> element. | Hot water crust pastry, British recipe |
Article description: (description)
This attribute controls the content of the description and og:description elements. | Hot water crust is a type of pastry used for savoury pies, such as pork pies, game pies, etc. Hot water crust was traditionally used for making hand- |
Keywords: (keywords)
This attribute controls the content of the keywords and article:tag elements. | - #flour #hotwatercrustpastry #eggyolk #lard #pork #boil #bake #miseenplace #dough #plainflour #shortening
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