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Dessert

Suet Pastry

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

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

Ingredients

Directions

Prepare

  1. Finely shred and chop the suet with a little of the flour.

  2. Mix the suet, flour, baking powder, and salt together.

Make and roll the pastry

  1. Add cold water gradually to form a stiff paste.

  2. Roll out the pastry 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 water is added.
Suet
Adds fat that keeps the pastry rich and tender as it cooks.
Baking powder
Releases gas to give the pastry a light rise.

The step that matters

Adding the cold water gradually. Adding water slowly and stopping once a stiff paste forms prevents an overly wet dough. Too much water develops gluten, which makes the pastry tough rather than 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.

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