This traditional form of pastry is far cheaper than shortcrust. It is economical, easy to use and difficult to make a mistake with. It is the perfect pastry for cold weather dishes.
Suet pastry is used for sweet or savoury rolls — rolled up like a jelly roll; the basic quantity will make a 8 x 10 inch rectangle, which will feed 4.
Half the quantity of pastry will make dumplings for 6; cook these in a stew for the last 20 minutes and serve instead of potatoes.
ingredients
2 cups self-rising flour or 2 cups All purpose flour plus 1 tablespoon baking powder
1/2 teaspoon salt
1/2 pound shredded or grated suet
2/3 cup water
method
1. Sift the dry ingredients into a large bowl. Add the suet and mix lightly with a knife or spatula and until the two are thoroughly incorporated.
2. Make a well in the centre and add the water. Stir and cut until the mixture is blended, then use your hands to pull the ingredients together to make a ball.
3. On a floured work surface, knead the dough by pressing it out with your knuckles, then folding it up again. Continue until the dough is smooth.
4. To line a bowl, reserve 1/3 dough for the lid. Grease the bowl and roll out the larger piece 2 inch larger all around than the bowl rim.
5. Sprinkle the pastry circle well with flour. Fold it in half then fold again to form a triangle. Put the point of the triangle in the bowl, touching the bottom.
6. Open the pastry carefully without stretching it. Shape into the bowl bottom and smooth the sides with your fingers, pressing out the pleats. Fill almost to top.
7. Fold the rim inwards over the filling. Dampen and cover with the rolled pastry lid. Grease and pleat a foil cover, then tie on with string below the bowl rim.
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