I made a Ham and Chicken pie based on this recipe [
www.foodnetwork.co.uk] but using leftovers. It was the first time I had made hot water pastry and found it very hard to work with. It was so soft and fell apart when I picked it up after rolling it out. I eventually rolled it out, folded the edges into the middle, put the baking ring round it then unfolded the pastry. The pie looked and tasted great but the pastry was too thick. Any suggestions?