Suet Paste
Ingredients
Directions
Prepare
Prepare the suet as directed in the cookbook.
Mix the suet with flour, baking powder, and salt.
Make the paste
Add enough cold water to form a paste that is not sticky and easy to roll.
Flour the board well before rolling out the 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
- Suet
- Adds fat that keeps the paste tender and rich as it cooks.
- Flour
- Forms the structure of the paste once mixed with water.
- Baking powder
- Releases gas that lightens the paste so it rises and stays light.
The step that matters
Adding the cold water. Too much water makes the paste sticky and tough, while too little leaves it crumbly and hard to roll. Adding it gradually and stopping when the dough just holds together gives a workable, tender paste.
“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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