- Preparation time
- 10 mins
- Cooking time
- 90 mins
- Difficulty
- Easy
- Serves
- 2 people
- Meal course
- Ingredient Item
- Posted by
- Posted on
- April 1, 2016
Suet pastry is soft in contrast to the crispness of shortcrust pastry, which makes it ideal for certain sweet and savoury dishes. Suet is most widely used in sweet puddings, such as jam roly-poly and spotted dick. Savoury dishes include dumplings, which are made using a mixture of suet, flour and water rolled into balls that are added to stews during the final twenty minutes or so of cooking. In the savoury dish steak and kidney pudding, a bowl is lined with suet pastry, the meat is placed inside and a lid of suet pastry tightly seals the meat.
- Combine the flour, baking powder and suet in a bowl together with a generous pinch of salt and pepper.
- When the mixture has the texture of coarse breadcrumbs make a well in the center and add 6 Tablespoons of cold water.
- Mix to a soft dough, kneading as little as possible. If the dough is too crumbly, add a little more water but don't overdo it as the dough should be on the dry side.
- Form the dough into a ball, place on a lightly floured surface before rolling then use as directed by the recipe you are working with.