Puff Paste with Beef Suet
Ingredients
Directions
Prepare
Skin and chop the beef suet very fine.
Place it in a mortar and pound it well, moistening with a little oil.
Continue until it becomes one piece and has a consistency similar to butter.
Use
Use this mixture in place of butter for making paste.
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
- Beef suet
- Provides solid fat that makes pastry rich and tender when worked into the dough.
The step that matters
Pounding the suet to a butter-like consistency. Suet must be pounded until smooth and evenly blended so the fat spreads through the paste rather than leaving greasy, lumpy pockets. Fat that is well dispersed keeps the pastry tender and 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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