This HTML5 document contains 74 embedded RDF statements represented using HTML+Microdata notation.

The embedded RDF content will be recognized by any processor of HTML5 Microdata.

Namespace Prefixes

PrefixIRI
n4http://dbpedia.org/resource/Wikt:
dctermshttp://purl.org/dc/terms/
n22http://jv.dbpedia.org/resource/
yago-reshttp://yago-knowledge.org/resource/
dbohttp://dbpedia.org/ontology/
foafhttp://xmlns.com/foaf/0.1/
n9https://global.dbpedia.org/id/
yagohttp://dbpedia.org/class/yago/
dbthttp://dbpedia.org/resource/Template:
rdfshttp://www.w3.org/2000/01/rdf-schema#
freebasehttp://rdf.freebase.com/ns/
n15http://commons.wikimedia.org/wiki/Special:FilePath/
rdfhttp://www.w3.org/1999/02/22-rdf-syntax-ns#
owlhttp://www.w3.org/2002/07/owl#
n19http://allrecipes.com/search/
wikipedia-enhttp://en.wikipedia.org/wiki/
dbphttp://dbpedia.org/property/
dbchttp://dbpedia.org/resource/Category:
provhttp://www.w3.org/ns/prov#
xsdhhttp://www.w3.org/2001/XMLSchema#
wikidatahttp://www.wikidata.org/entity/
goldhttp://purl.org/linguistics/gold/
dbrhttp://dbpedia.org/resource/

Statements

Subject Item
dbr:Hot_water_crust_pastry
rdf:type
yago:Matter100020827 yago:Foodstuff107566340 yago:WikicatDoughs dbo:Food wikidata:Q2095 yago:Pie107625493 yago:WikicatPies yago:Concoction107882497 yago:WikicatPastries yago:Pastry107622708 yago:Pastry107623136 yago:PhysicalEntity100001930 yago:Substance100020090 yago:Food100021265 yago:Dough107860988 yago:BakedGoods107622061 yago:Food107555863 owl:Thing yago:Solid115046900
rdfs:label
Hot water crust pastry
rdfs:comment
Hot water crust is a type of pastry used for savoury pies, such as pork pies, game pies and, more rarely, steak and kidney pies. Hot water crust is traditionally used for producing hand-made pies. As the name suggests, the pastry is made by heating water, melting the fat in it, bringing the mixture to a boil, and finally incorporating the flour. This can be done by beating the flour into the mixture in the pan, or by kneading on a pastry board. Either way, the result is a hot and rather sticky paste that can be used for hand-raising: shaping by hand, sometimes using a dish or bowl as an inner mould. The molded crust retains its shape as it cools, and is prepared for baking with a filling and additional layer of pastry crust on top. Hand-raised hot water crust pastry does not produce a neat
foaf:name
Hot water crust pastry
dbp:name
Hot water crust pastry
foaf:depiction
n15:Melton_Mowbray_Pork_Pie.png
dcterms:subject
dbc:Doughs dbc:Pastries dbc:Pies dbc:British_cuisine
dbo:wikiPageID
865067
dbo:wikiPageRevisionID
1084201734
dbo:wikiPageWikiLink
n4:savory dbr:Game_pie dbr:Pastry dbr:Pork_pie dbr:Lard dbr:Pie dbr:United_Kingdom dbr:Huff_paste dbr:Flour dbr:List_of_pastries dbr:Steak_and_kidney_pie dbc:British_cuisine dbc:Pastries dbc:Doughs dbc:Pies
dbo:wikiPageExternalLink
n19:default.aspx%3Fqt=k&wt=hot%20water%20pie%20crust&rt=r&origin=%252f404.aspx
owl:sameAs
n9:f6kh yago-res:Hot_water_crust_pastry freebase:m.03jpdd wikidata:Q16984980 n22:Kerak_pastry_wedang_panas
dbp:wikiPageUsesTemplate
dbt:UK-cuisine-stub dbt:Pie-stub dbt:Cookbook dbt:Infobox_food dbt:Use_dmy_dates dbt:More_citations_needed dbt:Pastries dbt:Reflist
dbo:thumbnail
n15:Melton_Mowbray_Pork_Pie.png?width=300
dbp:caption
Melton Mowbray pork pie made with hot water crust pastry
dbp:country
dbr:United_Kingdom
dbp:mainIngredient
Hot water, lard, flour
dbp:type
dbr:Pastry
dbo:abstract
Hot water crust is a type of pastry used for savoury pies, such as pork pies, game pies and, more rarely, steak and kidney pies. Hot water crust is traditionally used for producing hand-made pies. As the name suggests, the pastry is made by heating water, melting the fat in it, bringing the mixture to a boil, and finally incorporating the flour. This can be done by beating the flour into the mixture in the pan, or by kneading on a pastry board. Either way, the result is a hot and rather sticky paste that can be used for hand-raising: shaping by hand, sometimes using a dish or bowl as an inner mould. The molded crust retains its shape as it cools, and is prepared for baking with a filling and additional layer of pastry crust on top. Hand-raised hot water crust pastry does not produce a neat and uniform finish, as there will be sagging during the cooking of the filled pie. This is generally accepted as the mark of a hand-made pie. It is possible, however, to bake the pastry in a mould, as with other pies. The pastry is often used to make pork pies, and the pastry allows a wet filling to be held in.
gold:hypernym
dbr:Pastry
prov:wasDerivedFrom
wikipedia-en:Hot_water_crust_pastry?oldid=1084201734&ns=0
dbo:wikiPageLength
2452
dbo:ingredientName
Hot water,lard,flour
dbo:country
dbr:United_Kingdom
dbo:ingredient
dbr:Lard dbr:Flour
dbo:type
dbr:Pastry
foaf:isPrimaryTopicOf
wikipedia-en:Hot_water_crust_pastry