Suet pastry

Suet pastry

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From
Encyclopedia of Food and Cookery

Suet pastry can be baked, but is usually boiled or steamed to make a soft crust for puddings or dumplings – the exception to crisp pastries.

Ingredients

Quantity Ingredient
300g self-raising flour
pinch salt
125g fresh or packaged suet
80ml cold water

Method

  1. Sift flour and salt into a mixing bowl. If using fresh suet, remove any skin and chop finely with a little of the measured flour to prevent it from sticking. Add to flour and stir around with a knife, then add most of the water, and stir with knife until dough begins to cling together.
  2. Gather into a ball with your fingers. Sprinkle in more water only if necessary to dampen any remaining dry mixture in bowl, and use the ball of dough to gather it up.
  3. Place on a lightly floured work surface and knead lightly by turning and pressing with floured heel of hand until smooth. Roll out and use at once.

Variations

  • For an extra light and spongy crust, 75 g flour may be replaced by 80 g loosely packed fresh white breadcrumbs. For a sweet pudding, 1 tablespoon white or brown sugar may be added to the flour.
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