Suet Pastry Recipe at MyDish

Suet Pastry

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  • 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.
  • Tips

    • For savoury adaptations of the basic recipe, add herbs such as oregano, savory, and thyme.


    • 225 grams self-raising flour
    • 110 grams shredded beef or vegetarian suet
    • 150 mls cold water. to mix. approximately
    • ½ teaspoon salt

    By Views 3243  Added Tue Feb 2 2010

    This is the classic, basic recipe for the pastry used in traditional roly-poly pudding, boiled and steamed puddings (including savoury puddings), and dumplings.


    It isn’t complicated to make good pastry, but a little extra care in your groundwork will turn out mouth-watering results. Even if you have not much time, and want to use shop bought frozen, fresh or a mix, don’t forget the value of an eye-catchi Read More