Hot-Water Dough

This very easy dough recipe, created especially for baked meat pies, was introduced to me by my partner in charcuterie, Brian Polcyn. It is made by melting fat (Brian uses lard; I use butter) in water, then adding the water and fat to the flour while still warm, reminiscent of pâte à choux dough. It results in a lovely, crispy crust. This dough can also be used for C