Suet Pastry
Ingredients
Directions
Shred and finely chop the suet with a little of the flour.
Mix the suet, remaining flour, baking powder, and salt together.
Add cold water gradually to form a stiff paste.
Roll out the pastry as needed.
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 structure of the pastry once mixed with liquid and fat.
- Suet
- Adds fat that keeps the pastry tender and rich as it cooks.
- Baking powder
- Releases gas during cooking so the pastry rises and lightens.
The step that matters
Add cold water gradually to form a stiff paste. Adding water slowly and keeping it cold lets you stop once the dough just holds together. Too much water or warmth softens the suet and develops gluten, making the pastry tough or greasy rather than light.
“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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