Suet Pastry

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


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.


You Will Need

Cold Water. To Mix. Approximately 150 mls
Shredded Beef Or Vegetarian Suet 110 grams
Self-raising Flour 225 grams
Salt ½ teaspoon

Hints 'n' Tips

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


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