Suet Puff Paste
Ingredients
Directions
Prepare the suet
Remove the skin from the suet using a mincing machine until it has a butter-like consistency.
Make the dough
Mix the salt and flour together in a bowl.
Add enough cold water to the flour mixture to form a stiff dough.
Laminate and rest
On a floured surface, spread the dough and place the suet in the center.
Fold the dough over the suet to completely cover it.
Roll the dough out into a thin sheet, then fold it into thirds.
Repeat rolling and folding for a total of seven times.
Let the dough rest for twenty minutes before using.
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 dough structure that holds the layers together during rolling.
- Suet
- Solid fat that stays in distinct layers, creating flaky separation as the dough is folded.
- Cold water
- Hydrates the flour so it forms a cohesive, stiff dough.
The step that matters
Rolling and folding the dough with the suet. The suet must stay cold and in distinct layers. If it softens and smears into the dough, the layers blend and the pastry loses its flaky texture.
“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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