Puff Paste of Suet
Ingredients
Directions
Place the flour, salt, and baking powder in a bowl.
Add the chopped suet and water.
Mix into a smooth, rather firm dough.
Keep all ingredients very cold when mixing.
Dredge the chopped suet with flour to prevent the particles from adhering to each other.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Flour
- Forms the structure that holds the dough together.
- Suet
- Solid fat that keeps separate layers and makes the pastry tender and flaky.
- Baking powder
- Releases gas during baking that makes the pastry rise.
The step that matters
Keep all ingredients very cold when mixing. Suet stays solid when cold, so it forms separate pieces that become flaky layers. If it softens and melts into the flour, it coats the dough instead, and the pastry turns dense rather than flaky.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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