Suet Pastry is used for steamed savoury puddings. You can buy suet pastry that is vegetarian – please don’t use it as it is really terrible – you must use proper beef suet for this recipe which you can get from any good butcher. You may have to ask for it in advance.
280g self-raising flour
Pinch of salt
Freshly ground black pepper
140g shredded beef suet
Yield: This gives you enough for 1 large pie or 4 individual suet pies.
Scale this recipe up our down using our ratio: This recipe works on a ratio of 2 parts self-raising flour to 1 part beef suet
1. Sift the flour with the salt and black pepper into a large bowl. Add the suet and mix well.
2. Add a tablespoon of cold water, then keep adding a tiny drizzle of cold water until the dough comes together. Make sure it doesn’t get too sticky.
3. Knead the suet pastry in the bowl until it comes clean away and is smooth and elastic. It is now ready to use.
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