Skip to main content
Dessert

Suet Paste

A simple suet pastry dough made with flour, water, suet, salt, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Suet Paste

Oven, in the book's wordsA quick oven

Ingredients

Directions

Make the dough

  1. Mix salt and baking powder into the flour.

  2. Rub in the suet until well combined.

  3. Add enough cold water to form a firm, soft dough.

Roll out

  1. Roll out the dough as needed.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

What each ingredient does

Flour
Provides the structure that holds the pastry together once it is rolled and cooked.
Suet
Coats the flour particles and adds fat, giving a short, tender texture.
Baking powder
Releases gas during cooking, helping the pastry rise and stay light.

The step that matters

Adding the cold water. Too little water leaves the dough crumbly and hard to roll, while too much makes it sticky and tough. Cold water keeps the suet solid, which helps keep the pastry short and tender.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes