Basic Suet Crust Pastry

Name: Basic Suet Crust Pastry
Ingredients: 8 ounces self raising flour; 4 ounces shredded suet; salt & freshly ground black pepper (for a savoury crust); cold water, to mix

4 ingredients

4 steps

Ingredients

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

Directions

1

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.
2

Now sprinkle in some cold water (you'll find you need more for this pastry than for shortcrust).
3

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.
4

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.