Suet Pastry Definition Food

BASIC SUET CRUST PASTRY

Basic Suet Crust Pastry image

These quantities will be enough to top a 1 1/2 pint pie dish. for a 2 1/2 pint use 12 oz of self raising flour and 6 oz suet.

Provided by MarieRynr

Categories Breads

Time 15m

Yield 1/2 pound

Number Of Ingredients 4

Ingredients

8 ounces self raising flour
4 ounces shredded suet
salt & freshly ground black pepper (for a savoury crust)
cold water, to mix

Steps:

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.

Nutrition Facts : Calories 3800.3, Fat 230.7, SaturatedFat 126.5, Cholesterol 163.5, Sodium 26.4, Carbohydrate 366.3, Fiber 13, Sugar 1.3, Protein 53.2

SUET PASTRY DOUGH

Suet Pastry Dough image

Categories Milk/Cream Food Processor Beef No-Cook Gourmet

Number Of Ingredients 6

Ingredients

1 1/2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup cold finely chopped rendered beef suet (4 oz)
8 tablespoons whole milk

Steps:

Pulse together flour, sugar, baking powder, and salt in a food processor. Add suet and pulse until mixture resembles coarse meal. Transfer mixture to a bowl. Drizzle evenly with milk and stir with a fork until incorporated. Knead until a slightly sticky dough is formed.

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