Suet pastry

Suet pastry

By
From
Baking
Makes
4 cups
Photographer
Vanessa Levis

Suet pastry can be baked, but is usually boiled or steamed to make a soft crust for puddings or dumplings – unlike other pastries, it is not supposed to be crisp.

Ingredients

Quantity Ingredient
250g self-raising flour
a pinch of salt
125g fresh suet or packaged shredded suet
1/3 cup cold water

Method

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

Variations

  • Sponge crust or sweet pudding

    For an extra light and spongy crust, 1/2 cup of the flour may be replaced by 1 cup loosely packed fresh white breadcrumbs. For a sweet pudding, 1 tablespoon white or brown sugar may be added to the flour.
Tags:
baking
bakery
margaret
fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again