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  Added: Jun 04, 2007  •  Visited (217)  •  Print version Print this recipe (6)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Suet Pastry
What You Need:
  • ˝ pound finely chopped beef suet, thoroughly chilled
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 6 to 8 tablespoons ice water

  • How To Cook:
    1. In a large chilled mixing bowl, combine the suet, flour, salt and a few grindings of pepper. With your fingertips rub the flour and fat together until they look like flakes of coarse meal.

    2. Pour 6 tablespoons of ice water over the mixture all at once, knead together vigorously and gather the dough into a ball. If the dough crumbles, add up to 2 more tablespoons of ice water, 1 teaspoon at a time, until the particles adhere.

    3. Gather the dough into a ball and place it on a lightly floured surface. Knead, pressing the dough flat, pushing it forward and folding it back on itself for 6 to 8 minutes, or until it is smooth and satiny.

    4. Dust the suet pastry with a little flour and wrap it in wax paper. Refrigerate at least 1 hour before using.

    This recipe is also available in:
    Cuisine » Europe » England
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Grains & Cereals » Flour
    Dish » Cake & Muffins

     





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