Suet Pastry Recipes

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BASIC SUET CRUST PASTRY



Basic Suet Crust Pastry image

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

8 ounces self raising flour
4 ounces shredded suet
salt & freshly ground black pepper (for a savoury crust)
cold water, to mix

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



Suet Pastry Dough image

Categories     Milk/Cream     Food Processor     Beef     No-Cook     Gourmet

Number Of Ingredients 6

1 1/2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup cold finely chopped rendered beef suet (4 oz)
8 tablespoons whole milk

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.

BASIC SWEET PASTRY



Basic Sweet Pastry image

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)

SAVORY SUET PASTRY



Savory Suet Pastry image

Provided by Jonathan Reynolds

Categories     project

Time 2h10m

Yield Pastry for 6 puddings, 18 to 20 ounces each

Number Of Ingredients 4

3 cups all-purpose flour
4 tablespoons chives, finely chopped
1 cup (8 ounces) beef suet, coarsely chopped (much preferred), or (ho-hum) unsalted margarine (2 sticks), placed in the freezer overnight, and cut into small chunks
About 2/3 cup hot water (1/2 cup cold water if using margarine)

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

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