Pastry Crust Science for Savory Meat Pies and Wellingtons

Savory meat pies require a sturdy, flaky crust that can hold rich fillings. The choice of fat is key: lard produces the flakiest crust, butter adds rich flavor, while beef suet provides traditional texture.

Keep all ingredients cold and avoid overworking the dough to prevent gluten development, ensuring a tender, flaky crust.