Suet Paste

First of all, what is suet? 

This is the hard fat from around the kidneys and loin of beef and other animals.

(Please note, there is also a vegetarian version of suet for the vegetarians).

Suet paste is a traditional British pastry made by mixing a shredded suet with flour and water. This differs from other pastries, particularly short pastries, in that self-raising flour and a higher proportion of water are used.

The pastry rises during cooking and has a spongy texture when cooked.

Suet crust pasty can be cooked by boiling, steaming or baking.

This is used to make savoury and sweet steamed or boiled puddings and dumplings.

INGREDIENTS

200g plaing flour

10g baking powder

pinch of salt

100g prepared beef or vegetarian suet

125ml water

METHOD

1. Sieve the flour, baking powder and salt in a metal bowl.
2. Mix in the suet.
3. Make a well and add in the water.
4. Mix lightly to a fairly stiff paste.
5. Wrap it in cling film and refrigerate for at least half an hour.