Suetcrust Pastry

A simple-to-make pastry, Suetcrust Pastry may be used in sweet or savoury steamed layer puddings, baked or steamed roly- poly puddings, or as a pastry container for steamed meat puddings. The dough may also be shaped into small balls and cooked in stock to make dumplings.

8 OUNCES

8 oz. flour

½ teaspoon salt

4 oz. shredded suet

5 fl. oz. cold water

Sift the flour and salt into a medium-sized mixing bowl. Using a table knife, stir the suet and water into the flour mixture to form a firm dough. Form the dough into a ball and wrap it in greaseproof or waxed paper. Place the dough in the refrigerator to chill for 10 minutes.

Remove the dough from the refrigerator and remove and discard the paper. The dough is now ready to use as required.

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