Suet pastry

Suet pastry

By
Leiths School of Food and Wine
Contains
3 recipes
Published by
Quadrille Publishing
ISBN
9781849495516
Photographer
Peter Cassidy

Suet pastry makes a delicious crust for any filling that is rich with gravy (or syrup in the case of sweet suet pudding dishes) as it bakes with an appealing golden crust on the outside, while absorbing just enough of the sauce within to make it moist and tender. Try baking your favourite stew into a suet pudding using the methods described in this chapter. The raising agent in the flour helps to give the pastry a lighter texture. Unlike most other pastries, suet pastry should not be rested before use because the raising agent starts working as soon as the liquid is added.

Recipes in this Chapter

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