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Suet pastry is made by adding fat to flour, rather than 'rubbing in' with the flour to make breadcrumbs, as in Short Pastry. Suet pastry is used for both savoury and sweet crusts which may be steamed, such as steak and kidney pudding, or baked in the oven, such as Dorothy's Meat and Potato Pie.
Makes enough for 4 people in the above Pie
Preparation Time: 10 Minutes |
| 8 oz flour | Pinch of salt |
| 4 oz suet | Water |
You can use plain flour without any raising agent, but most people prefer a suet crust to rise slightly and use either self-raising flour, or add 1 level teaspoon of baking powder to 4 oz plain flour.
Sieve the flour and salt into a mixing bowl. Add the suet and mix into the flour with a knife.
Gradually stir the water into the flour and suet mixture until it is soft enough to form into a ball, but firm enough to roll out. It's now ready to use in individual recipes.