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Traditional Suet Pastry Recipe
Use this Traditional Suet Pastry Recipe to make all manner of sweet and savoury treats. It can be baked or steamed and even used to make fluffy dumplings for stew. You can use beef or vegetarian suet as you please - this simple recipe is quick, easy and delicious either way.
Ingredients
- 90 g Suet - beef or vegetarian, sieved
- 200 g Self Raising Flour (Self-Rising)
- 1 tsp Fine/Table Salt
- 150 ml Milk
Instructions
- Measure 90g Sieved Suet, 200g Self Raising Flour and 1 tsp Fine Salt into a mixing bowl. I prefer a shallow flat bottomed bowl that I have room to knead the dough in.
- Mix everything together really well so the salt and suet are well distributed.
- Measure out 150ml Milk and add around half to the flour/suet.
- Use a spatula to mix everything together. I like to do this gently and a little slowly to give the milk time to be fully absorbed. The dough will be shaggy looking at this stage, likely with a fair amount of unabsorbed flour. Note: You can use your hands rather than a spatula if you prefer, especially towards the end of the mixing process.
- Add more milk and keep repeating the mixing process until all of the flour has been absorbed. If you add a little too much and the dough is very sticky, you can add a little more flour.
- Knead the dough for around a minute until it has all fully come together and isn't sticky to the touch. Again you can add a sprinkle more flour at this stage if needed.
- Form the dough into a ball, cover and allow to rest for 5 minutes before using.
Nutrition (Approx)
Serving: 25g | Calories: 86kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 133mg | Potassium: 26mg | Fiber: 0.3g | Sugar: 0.5g | Vitamin A: 18IU | Calcium: 13mg | Iron: 0.1mg