Basic Suet Crust Pastry
- Ready In:
- 15mins
- Ingredients:
- 4
- Yields:
-
1/2 pound
ingredients
- 8 ounces self raising flour
- 4 ounces shredded suet
- salt & freshly ground black pepper (for a savoury crust)
- cold water, to mix
directions
- sift the flour into abowl, then sprinkle the suet in, season if desired and just mix it in lightly with your hands to distribute it evenly.
- Now sprinkle in some cold water (you'll find you need more for this pastry than for shortcrust).
- Begin mixing with around bladed knife, and then use your hands at the end to bring it all together to a smooth elastic dough that leaves the bowl clean.
- suet crust should be left for 5 minutes, then rolled out immediately. You should always roll it out more quickly than shorcrust, approximately 1/2 inch thick.
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RECIPE SUBMITTED BY
MarieRynr
Chester, 0