Suet Pastry Dough Recipes
BASIC SUET CRUST PASTRY
These quantities will be enough to top a 1 1/2 pint pie dish. for a 2 1/2 pint use 12 oz of self raising flour and 6 oz suet.
Provided by MarieRynr
Categories Breads
Time 15m
Yield 1/2 pound
Number Of Ingredients 4
Steps:
- sift the flour into abowl, then sprinkle the suet in, season if desired and just mix it in lightly with your hands to distribute it evenly.
- Now sprinkle in some cold water (you'll find you need more for this pastry than for shortcrust).
- Begin mixing with around bladed knife, and then use your hands at the end to bring it all together to a smooth elastic dough that leaves the bowl clean.
- suet crust should be left for 5 minutes, then rolled out immediately. You should always roll it out more quickly than shorcrust, approximately 1/2 inch thick.
Nutrition Facts : Calories 3800.3, Fat 230.7, SaturatedFat 126.5, Cholesterol 163.5, Sodium 26.4, Carbohydrate 366.3, Fiber 13, Sugar 1.3, Protein 53.2
SUET PASTRY DOUGH
Categories Milk/Cream Food Processor Beef No-Cook Gourmet
Number Of Ingredients 6
Steps:
- Pulse together flour, sugar, baking powder, and salt in a food processor. Add suet and pulse until mixture resembles coarse meal. Transfer mixture to a bowl. Drizzle evenly with milk and stir with a fork until incorporated. Knead until a slightly sticky dough is formed.
SAVORY SUET PASTRY
Provided by Jonathan Reynolds
Categories project
Time 2h10m
Yield Pastry for 6 puddings, 18 to 20 ounces each
Number Of Ingredients 4
Steps:
- In a food processor, pulse flour, chives and suet (or margarine) until fat is incorporated, about 9 times. Continue pulsing and add water slowly, till dough forms clumps and pulls away from side of bowl.
- Knead the dough on a floured board till soft. Make a thick disk about 6 inches in diameter.
- Cut the disk into 6 equal portions, form smaller disks, wrap in plastic and chill for at least 2 hours before using.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 15 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 150 milligrams, Sugar 0 grams, TransFat 3 grams
CLASSIC LARD TWO-CRUST PIE PASTRY
The way a pie crust should be made.
Provided by SandraJ
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 1h15m
Yield 8
Number Of Ingredients 4
Steps:
- Whisk flour and salt together in a large bowl. Cut in the lard with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl. Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour.
Nutrition Facts : Calories 267.8 calories, Carbohydrate 23.8 g, Cholesterol 16.2 mg, Fat 17.4 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 6.7 g, Sodium 291.6 mg, Sugar 0.1 g
SUSSEX POND PUDDING - OLD FASHIONED STEAMED LEMON PUDDING
A fabulous and very old British recipe - whole fresh lemons are encased in a light suet pastry case which is then steamed to make the most delicious self-saucing dessert. This is a classic British pudding which is easy to make and a tasty and tangy way to end a rich meal, such a Sunday lunch. What's in a name? Made of a suet pastry which encases the whole lemons, with butter and sugar, after lengthy steaming they all melt together to make the pond, hence the name! Historical note about Sussex Pond Pudding: Suet was particularly popular as an ingredient in the southern half of England, and there are suggestions that the women of Sussex were especially adept at making use of it. Westham, Chailey, Lancing and Horsham all have associations with the pudding, but doubtless a number of other towns and villages in the county will claim it as their own. In days gone by the pudding was more often made by gently simmering the pudding in a clout or cloth, and some believe that this method continued longer in Sussex than elsewhere in the country. Sussex Pond Pudding consists of suet pastry formed in a pudding basin. Inside the pastry case a filling made of equal quantities of brown sugar and butter and 1 or 2 whole lemons scrubbed, and then pricked all over. The pastry lid seals the goodness inside, and the whole pudding is steamed at length. The lengthy steaming is required to work the magic inside the pastry: the juices of the lemon, mix with the melted butter and the brown sugar, creating a rich but sharp sauce that should gush from the pudding when it is cut into at table. 'Pond', appears to refer to the brown liquid that surrounds the pudding on its plate. Older sources indicate another possibility, that 'pond' was a corruption of the 'pound' of sauce that was produced from the pudding. (Recipe from Delicious magazine and historical notes from The Pudding Club.)
Provided by French Tart
Categories Dessert
Time 3h25m
Yield 1 Sussex Pond Pudding, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- 1. Prick the lemons all over with a skewer. Cut the butter into fine dice and chill.
- 2. Combine the flour and suet (or grated butter) in a bowl and add the milk. Knead to form a dough. Divide it into 2 rough balls, comprising of a third and two-thirds of the mix respectively. Flour a worktop and roll out the larger ball. Use it to line the base and sides of a buttered, 1.5-litre pudding basin.
- 3. Fill the pudding with half the cold butter cubes and half the sugar. Pop the whole lemons on top, then top with the rest of the sugar and butter. Roll out the smaller ball of dough to make a lid for the pudding (this will become the base so make it nice and thick). Brush the edges of the lid with water, put on top of the pudding and press to seal.
- 4. Cover with a circle of baking paper and tie under the rim of the basin with kitchen string to secure. Before cutting the string, take it up over the top to create a loose handle, then tie securely. Trim off any excess baking paper. Place the basin in a large pan and pour hot water into the pan until it reaches two-thirds of the way up its sides of the basin. Cover and simmer for 3 to 3½ hours. Keep an eye on the water level, and top up as necessary. Allow the pudding to rest for 10 minutes before carefully turning out onto a serving dish. When serving, ensure everyone gets a little of the lemon. Serve with cream or ice cream.
Nutrition Facts : Calories 500, Fat 31.4, SaturatedFat 13.2, Cholesterol 38.1, Sodium 635.5, Carbohydrate 52.6, Fiber 2.8, Sugar 18, Protein 5.5
BASIC SWEET PASTRY
The best pastry to use for sweet desserts like pies, tarts, tortes and tartlets etc
Provided by scott3110
Time 15m
Yield Makes Tartlets
Number Of Ingredients 0
Steps:
- Crumb together by hand the butter in to the flour
- Add the sugar
- Mix in the egg and enough milk to form a soft dough - add flavour (opt)
More about "suet pastry dough recipes"
HOW TO MAKE SUET PASTRY | HOW TO COOK | DELIA ONLINE
2022-02-14 To make a savoury or sweet suet pudding to serve 6, first sift 12 oz (350 g) of self-raising flour and salt into a large mixing bowl. Add some freshly milled black pepper (omit if making a sweet suet pudding), then add 6 oz (175 g) of shredded beef suet – half the flour's quantity – and mix it into the flour using the blade of a knife.
From deliaonline.com
Estimated Reading Time 3 mins
From deliaonline.com
Estimated Reading Time 3 mins
SUET PASTRY RECIPE FROM BAKING BY MARGARET FULTON | COOKED
Method. Sift the flour and salt into a mixing bowl. If using fresh suet, remove any skin and chop the suet finely with a little of the measured flour to prevent it from sticking. Add to the flour and stir around with a knife, then add most of the water, and stir …
From cooked.com.au
From cooked.com.au
ALL-BUTTER PASTRY DOUGH RECIPE - INSPIRED TASTE
Directions. Cut the butter into small pieces then place into the freezer along with the food processor bowl and blade for about 10 minutes. Once the food processor bowl and blade are chilled, add the flour, sugar and salt; pulse a few times to combine.
From inspiredtaste.net
From inspiredtaste.net
HOW TO MAKE SUET PASTRY - FRUGAL COOKING & FOOD RECIPES
Method for Making Suet Pastry: Sieve the flour, baking powder and salt together in a bowl. Add the shredded suet and mix well. Mix to a stiff dough with the water. Roll out and use at once for sweet and savoury roly-polys and boiled and steamed puddings.
From lowcostliving.co.uk
From lowcostliving.co.uk
SUET PASTRY – KETO FITNESS CLUB
2020-12-14 Add a tablespoon of water at a time until it forms a dough. Wrap in cling film and allow to rest for around 20-30 minutes in the fridge. Either divide into equal portions for small pies or roll between 2 sheets of greaseproof paper. Follow the recipe for your pie filling now. See the Steak & Kidney Pudding recipe for a steamed suet pudding, or ...
From ketofitnessclub.com
From ketofitnessclub.com
DIFFERENT TYPES OF PASTRY - THE ONLINE PASTRY SCHOOL
2022-02-07 162g Plain flour. 2g Salt (1 pinch) 250g Whole eggs (about 5) beaten. Bring the water, butter, sugar and salt to the boil in a large saucepan on a medium heat. Take the pan off the heat and add the flour. Stir well with a spatula before returning to the heat on low.
From becomeapastrychef.co.uk
From becomeapastrychef.co.uk
SUET CRUST RECIPE | MYRECIPES
Directions. Instructions Checklist. Step 1. Combine flour, baking powder, and salt; cut in suet with a pastry blender until mixture resembles coarse meal. Sprinkle cold water evenly over surface; stir with a fork until dry ingredients are moistened. Shape dough into a ball; chill. Advertisement.
From myrecipes.com
From myrecipes.com
BUTTER AND SUET CRUST FOR SAVOURY PUDDINGS | FOOD | THE GUARDIAN
2007-11-24 75g suet, prepared or fresh grated. 100-125ml water. Place the flour, baking powder and salt in a bowl and rub in the butter until it vanishes. Add the suet and water, then mix to …
From theguardian.com
From theguardian.com
FLAKY SUET PASTRY RECIPE | YUMMLY | RECIPE - PINTEREST
Mincemeat is a traditional English treat that is usually used as filling for mince pies during Christmas, but it tastes great mixed with vanilla ice cream, as well. This recipe uses butter instead of the traditional suet, which makes this mincemeat suitable for vegetarians. Store in the refrigerator for up to 6 weeks.
From pinterest.com
From pinterest.com
SUET RECIPES - GREAT BRITISH CHEFS
This collection of suet recipes contains some delicious inspiration for hearty suppers and comforting desserts. Puddings and pies are a classic use of suet, with the rich flavour of suet pairing perfectly with meat and gravy. Shay Cooper's gourmet spin on the traditional Steak and kidney pudding is filled with oxtail and red wine, while Dominic ...
From greatbritishchefs.com
From greatbritishchefs.com
AUTHENTIC CORNISH PASTY RECIPE - THE DARING GOURMET
2020-01-22 First make your shortcrust pastry. Place the flour and salt in a food processor and pulse a few times until combined. Add the cold butter and lard and pulse a few more times until the mixture resembles coarse crumbs. Add the water a little at a time, pulsing between additions, until the mixture begins to come together.
From daringgourmet.com
From daringgourmet.com
5 HOMEMADE SUET RECIPES FOR FEEDING BIRDS - BIRDS AND …
2021-09-24 2 cups quick cooking oats. 2 cups bird seed mix. 1 cup yellow cornmeal. 1 cup flour. Melt peanut butter and lard over low heat. In a large bowl, mix quick oats, birdseed mix, yellow cornmeal and flour. Stir melted ingredients into the dry mix. Once cool, press into molds and refrigerate. Check out the best suet feeders for winter birds.
From birdsandblooms.com
From birdsandblooms.com
SUET RECIPES - BBC FOOD
Preparation. Suet is used in traditional boiled, steamed or baked savoury and sweet puddings, such as steak and kidney pudding, spotted dick and jam roly-poly. It is also used to make soft ...
From bbc.co.uk
From bbc.co.uk
SUET CRUST PASTRY - GIMME THE RECIPE - YOU CAME FOR THE FOOD …
2012-02-01 500g plain flour. 250g beef suet. Good pinch salt. 250 ml cold milk. Method: Put the flour, suet and salt into a large bowl. Make a well in the centre and pour in the cold milk. Use a fork to combine the pastry and when it begins to come together use your hands to form it into a ball. Give it a light knead on a flour dusted worktop.
From gimmetherecipe.com
From gimmetherecipe.com
DOVES FARM | ORGANIC FLOURS & FOODS
Suet Pastry. Rub some butter around the inside of a 1.1lt/2pt pudding bowl. Put the flour and suet into a mixing bowl and stir to combine. For a sweet pudding add two spoons of sugar, for a savoury pudding, add a pinch of salt. Add the milk and stir to mix. Using your hands, gather everything together into a smooth dough.
From dovesfarm.co.uk
From dovesfarm.co.uk
SUET PASTRY | EATING FOR IRELAND
METHOD: Heat the oven to 200 degrees Fan. Warm the stew/Steak and Kidney through.. Mix the flour, suet, salt and pepper together in a bowl. Don’t add the water until very shortly before you’re going to use it. Using a flat-bladed knife, sparingly add enough cold water to make a stiff dough. As usual, less is more – it’s easy to add more ...
From eatingforireland.com
From eatingforireland.com
LOW CARB & KETO PIZZA & PASTRY RECIPES - KETO FITNESS CLUB
Beef Pasties. Chicken & Ham Pie. Chicken, Vegetable & Gravy Pie. Curry Pasties (Chicken or Lentil) Custard Tart. Fathead Dough. Gala Pie. Goats Cheese Tart. Linseed Dough (Pizza / …
From ketofitnessclub.com
From ketofitnessclub.com
QUICHE CRUST / SHORTCRUST PASTRY FOR PIES | RECIPETIN EATS
2019-04-17 Preheat oven to 200C/390F (standard) or 180C/350F (fan forced) Sprinkle work surface with flour, unwrap dough and place on the flour. Sprinkle top with flour, then roll out into a 27cm/11" round. Gently roll the pastry so it wraps around the rolling pin. Unroll it over the quiche pan or pie dish - 23cm / 9".
From recipetineats.com
From recipetineats.com
SWEET PASTRY | EGGS RECIPES | JAMIE OLIVER RECIPES
Chop the butter into cubes, then using your fingertips, gently work it the flour and sugar until the mixture resembles breadcrumbs (or pulse it in a food processor). Finely grate in the orange zest (if using) or halve, scrape out and add the seeds from the vanilla pod (if using). Mix again. Beat the egg with the milk, then add the mixture and ...
From jamieoliver.com
From jamieoliver.com
SUET PASTRY RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
First, make the pastry: combine the flour, suet and salt in a large bowl. Add 120ml cold water and work by hand until you have a cohesive but non-sticky dough. If it seems dry, add 10-15ml more water. Wrap in cling film and chill for 1 hour. (You can make the pastry up to a day ahead.)
From therecipes.info
From therecipes.info
SUET PASTRY - BIGOVEN
Sieve the flour and salt into a large bowl, add the suet and mix lightly, mix with sufficient water to make soft, but firm, dough. Turn out on to a lightly floured work surface knead gently until smooth, and let rest 30 minutes before rolling out. This recipe makes one pound of pastry.
From bigoven.com
From bigoven.com
HOW TO MAKE SUET CRUST PASTRY - ESSENTIALLY ENGLAND
cold water. If using block suet, remove skin and shred finely. If using packet suet, weigh out quantity required and follow instructions on the packet. Sieve flour, baking powder (if using) and salt together and add the suet. Mix with cold water to a soft, but not sticky dough. Turn out onto a lightly floured board and roll out as required.
From essentially-england.com
From essentially-england.com
SUET PASTRY – BAKE CLUBS©
2013-01-23 Method: Sieve the flour, baking powder and salt together in a bowl. Add the shredded suet and mix well. Mix to a stiff dough with the water. Roll out and use at once for sweet and savoury roly-polys and boiled and steamed puddings. – Annon.
From bakeclubs.wordpress.com
From bakeclubs.wordpress.com
RECIPES WITH SUET CRUST PASTRY - FOOD NEWS
Makes approximately 350 g. Preheat the oven to 220C/425F/Gas 7. Sift the flour into a bowl. Add the salt, pepper, suet and eggs and beat with a fork to combine. Mix the milk and water in a jug, then gradually add to the flour and egg mixture, stirring constantly, to …
From foodnewsnews.com
From foodnewsnews.com
SWEET TART CRUST (FRENCH PASTRY – PâTE SUCRéE) | RECIPETIN EATS
2021-04-16 Roll out into a 32cm / 13″ round, 3mm / 1/8″ thick; To transfer the pastry into the tart tin, roll the pastry onto the rolling pin, taking care not to stretch the pastry. Stretching the pastry causes shrinkage when it bakes; Gently unroll the pastry over the tart tin;
From recipetineats.com
From recipetineats.com
SUET PASTRY – JAMES'S RECIPES
2015-11-08 Method. Put all of the dry ingredients in a bowl and rub together until smooth, breaking up the suet shreds. Alternatively blitz in a food processor for a few seconds. Add the water a little at a time, stirring in with a knife until the dough starts to come together. Get in with your hands and gently work the dough, taking up all of the loose ...
From jamesbonfieldrecipes.wordpress.com
From jamesbonfieldrecipes.wordpress.com
SUET CRUST PASTRY - COOKSINFO
2005-07-27 Suet crust pastry is a pastry that has suet in it for the fat, instead of lard, butter or shortening.It is used particularly for steamed puddings, whether savoury or sweet. The suet needs to be minced or shredded finely, or you’ll get somewhat lumpy pastry. Suet crust pastry may be the only pastry that needs a chemical rising agent in it.
From cooksinfo.com
From cooksinfo.com
PâTé SUCRéE RECIPE: SWEET FRENCH PASTRY CRUST - THE SPRUCE EATS
2021-04-21 Wrap with plastic and chill in the fridge for at least 2 hours, or overnight if you prefer. The Spruce. Remove the chilled dough from the fridge and allow to rest at room temperature for 15 to 30 minutes. The Spruce. Remove the plastic wrap and, on a lightly floured surface, roll out the dough to fit in the tart pan.
From thespruceeats.com
From thespruceeats.com
SUET CRUST STEAK PIE - SPICE MOUNTAIN
2. Add the braising steak and give the whole thing a good stir, browning the meat. Add a shake of Worcester sauce, a good grind of pepper and the tomato puree, then a level tablespoon of flour, and mix well. Finally add enough beef stock to cover, bring to …
From spicemountain.co.uk
From spicemountain.co.uk
OUR 10 BEST SWEET PASTRY RECIPES | FOOD | THE GUARDIAN
2015-01-24 Put in a clean plastic bag and chill for 30 minutes. 3 Preheat the oven to 180C/350F/gas mark 4. On a floured surface, roll out the pastry to 4-5mm thick and cut into 10cm squares. Put 1 tbsp of ...
From theguardian.com
From theguardian.com
HOT-WATER CRUST PASTRY RECIPES AND TIPS | EPICURIOUS
2016-10-24 When Europeans came to the North American continent, the surfeit of land for fruit planting and the nascent sugar-refining industry led to an explosion of dessert pies.
From epicurious.com
From epicurious.com
8 BEST SUBSTITUTES FOR SUET - SUBSTITUTE COOKING
It is a great ingredient to use when frying. 7. Sunflower oil. Sunflower oil can also be used when frying as a substitute for suet. However, it should not be used when making doughs or baked goods as it will ruin the texture of the dish completely. Vegetable oil is great for deep frying because it has a high smoke point.
From substitutecooking.com
From substitutecooking.com
SUET PASTRY – COOKERYSKILLS
Sift the flour, baking powder and salt into a large clean bowl. Add the shredded suet and mix together. Make a well in the centre of the bowl and add the water into the well. Mix the flour etc. into the water until you form a nice, soft dough. Turn onto a floured work surface and kneed gently for a few minutes.
From cookeryskills.com
From cookeryskills.com
EASY ROUGH PUFF PASTRY RECIPE - THE WOKS OF LIFE
2019-03-20 Make the rough puff pastry dough: Mix together the flour and salt in your chilled bowl. Use a hand grater to grate your cold butter on top of the flour and salt. Work quickly so the butter stays cold. Mix all purpose flour, salt, and grated butter together until the mixture turns coarse and crumbly.
From thewoksoflife.com
From thewoksoflife.com
SUET PASTRY RECIPE - COOKITSIMPLY.COM
2021-12-05 Sift flour and salt into a bowl. Add suet and mix ingredients lightly together. Mix to a soft dough with water. Turn out on to a floured work surface. Knead until smooth and roll out to about 0.25 cm (1/8 inch) thickness. Use immediately as required. Suet pastry can be steamed or baked. Calories: 1871 kcal.
From cookitsimply.com
From cookitsimply.com
THE PERFECT TRADITIONAL CORNISH PASTY RECIPE
2021-07-23 Heat the oven to 425 F (220 C/Gas Mark 7). Divide the pastry into four equal pieces and roll each piece into rounds the size of a tea plate—approximately 6 to 7 inches in diameter. Place the steak, potato, swede, and onion in a large mixing bowl and combine. Season well with salt and pepper.
From thespruceeats.com
From thespruceeats.com
TRADITIONAL STEAK PIE RECIPE - OLIVEMAGAZINE
2014-12-19 Method. STEP 1. Heat the oven to 160C/fan 140C/gas 3. Toss the beef in the seasoned flour then fry in a large non-stick frying pan in a little oil until browned all over. Scoop out the beef into a casserole then add the shallots and cook until browned. Remove the shallots from the casserole then add the mushrooms and cook until slightly coloured.
From olivemagazine.com
From olivemagazine.com
STEAMED SUET CRUST PASTRY FROM THE COOK'S COMPANION: A STEP-BY …
Stir in 50 g (2 oz) fresh white breadcrumbs and 125 g (4 oz) shredded vegetable or beef suet. Make a well in the centre of the bowl and use a round-bladed knife to stir in 150 ml (14 pint) mixed cold water and milk, forming a soft, elastic dough. Lightly dust with flour and form into a ball. Roll out the dough into a large circle about 5mm ...
From app.ckbk.com
From app.ckbk.com
OLIVE OIL SHORTCRUST PASTRY DOUGH (DAIRY-FREE) - THE PETITE COOK
2019-06-02 Making this shortcrust pastry without butter couldn't be easier. The recipe calls for just 5 simple ingredients: light extra-virgin olive oil. eggs. sugar. flour. lemon zest. All you have to do is work the ingredients together, slowing adding the flour until you reach an even, elastic dough. It literally takes no more than 5 min prep!
From thepetitecook.com
From thepetitecook.com
FLAKY SUET PASTRY (AND APPLE BUTTER APPLE PIE) | WHAT SMELLS SO …
2017-11-22 300 mL cold water. Whisk together the flour, baking powder, sugar and salt into a large mixing bowl. Add the shredded suet and thoroughly mix together. Add water gradually into the mixture while stirring with a fork or your hands until a …
From yummysmells.ca
From yummysmells.ca
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