Suet pastry

Suet pastry

By
From
Leiths How to Cook
Serves
4-6
Photographer
Peter Cassidy

Suet pastry is most often used for steamed puddings. 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.

Ingredients

Quantity Ingredient
350g self-raising flour
large pinch salt
175g shredded beef or vegetarian suet
100-150ml water, very cold

Method

  1. Sift the flour and salt into a large bowl. Stir in the suet and rub it into the flour a little with your fingertips, to help break it down.
  2. Add 100 ml very cold water and, using a cutlery knife, mix everything together. Once you have large flakes, feel them to see if you need more liquid, drawing them to the side and adding more water to the dry flour as necessary.
  3. Use your hand to bring the pastry together, feeling the large flakes to ensure there is enough water in the pastry to bring it together comfortably. It should be soft, but not sticky or tacky. Work it in your hands until smooth.
Tags:
Leiths School of food and wine
cookery course
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