Suet Pastry
Ingredients
- 225 grams self-raising flour
- 110 grams shredded beef or vegetarian suet
- 150 mls cold water. to mix. approximately
- ½ teaspoon salt
Accompaniment
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Description
This is the classic, basic recipe for the pastry used in traditional roly-poly pudding, boiled and steamed puddings (including savoury puddings), and dumplings.
Method
-
1
Sieve the flour and salt into a large bowl, add the suet and mix lightly, mix with sufficient water to make soft, but firm, dough.
Turn out on to a lightly floured work surface knead gently until smooth, and let rest 30 minutes before rolling out.
Chef's Tips
For savoury adaptations of the basic recipe, add herbs such as oregano, savory, and thyme.
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