Suet pastry

Suet pastry

By
From
Meat
Makes
850 g
Photographer
Dean Cambray

It may be out of favour with health fanatics, but suet pastry is indispensable for making steamed puddings – savoury or sweet. It actually has a bit of a dual personality: when steamed, it is pale, soft and spongy; when baked, it is golden, flaky and crisp.

You can buy suet from your friendly butcher. It should be stored in the freezer and will keep for 3 months. Use it straight from the freezer as it’s easier to grate.

Ingredients

Quantity Ingredient
350g frozen suet
700g plain flour, sifted
1 teaspoon salt
400ml cold water

Method

  1. Grate the suet onto your work surface and sprinkle on about 100 g of the flour. Use a long, sharp knife to chop the suet with the flour; this prevents it from becoming sticky.
  2. Transfer the suet to a large mixing bowl and stir in the remaining flour and salt. Use your finger tips to rub the suet into the flour, but leave it a little rough and lumpy; it helps it to rise.
  3. Add the water, a little at a time, until the mixture just comes together. Knead for 2–3 minutes, until elastic and springy. Wrap in plastic wrap and refrigerate for 30 minutes before using. When ready to use, roll the pastry out on a lightly floured work surface and line a tart tin or pie dish. Unlike other pastries, suet pastry doesn’t need to be blind-baked.
  4. The pastry will keep in the fridge for up to 4 days or in the freezer for up to 3 months.
Tags:
Meat
Adrian
Richardson
La
Luna
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