Allotment Foods

Suet Pastry

A good, old fashioned British pastry used for steamed and boiled sweet and savoury puddings, roly-poly puddings and dumplings. Similar to short-crust in texture but tougher and more elastic. You can use self-raising flour instead of plain and omit the baking powder. Vegetarian as opposed to beef suet can be obtained.

Ingredients:

• 8 oz (225 g) plain flour
• 1 teaspoon baking powder
• Pinch of salt
• 4 oz (112 g) shredded suet
• Water

Method:

1. Sieve the flour, baking powder and salt together in a bowl.
2. Add the shredded suet and mix well.
3. Mix to a stiff dough with the water.
4. Roll out and use at once for sweet and savoury roly-polys and boiled and steamed puddings.

Pastry Making Guides & Information

• Basic Guide to Making Pastry
• Making Filo Pastry
• Making Cheese Pastry
• Making Choux Pastry
• Making Flaky Pastry
• Making Fleur Pastry
• Making Hot Water Pastry
• Making Potato Pastry
• Making Puff Pastry
• Making Rough Puff Pastry
• Making Short Crust Pastry
• Making Suet Pastry