Shortcrust suet pastry dough

Shortcrust suet pastry dough

By
From
Real Food by Mike
Makes
250 g
Photographer
Alan Benson

Ingredients

Quantity Ingredient
70g suet
140g self-raising flour
2 teaspoons baking powder
10g thyme leaves, chopped
1 tablespoon iced water
2 eggs, lightly whisked

Method

  1. Blitz the suet, flour, baking powder, thyme and 2 pinches of salt together in a food processor. Add the iced water and blitz to bring the ingredients together. Transfer the dough to a floured work surface and knead quickly to form a ball (the less handling the better). Cover the pastry with plastic wrap and store it in the refrigerator for at least 30 minutes until ready to use.
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