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Suet Pastry

A simple pastry dough made with flour, salt, baking powder, suet, and water, baked with a meat filling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Suet Pastry

Ingredients

Directions

Make the dough

  1. Mix the flour, salt, and baking powder in a bowl.

  2. Add enough cold water to form a smooth, elastic dough.

Shape and bake

  1. Roll out the dough thinly and cut into round shapes or line a patty pan with it.

  2. Fill with your choice of meat mixture, cover, and bake until golden brown.

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
Forms the gluten network that gives the pastry its structure.
Suet
Adds solid fat that keeps the pastry tender and rich.
Baking powder
Releases gas in the oven to lift and lighten the pastry.

The step that matters

Add enough cold water to form a smooth, elastic dough.. Too much water makes the dough sticky and tough, while too little leaves it crumbly and hard to roll. Keeping the water cold helps keep the suet firm, which gives a more tender, flaky result.

“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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