|½ pounds||Suet, finely minced|
|4 cups||All-purpose flour|
|2 teaspoons||Baking powder|
|1⅓ cup||Water (approx)|
Mix suet with flour, baking powder and salt. Stir in enough water to moisten the flour. Gather dough together and shape into a ball. Uses: this type of pastry is best with meat pies that have, or will be subjected to, moisture - either in cooking or presentation. Most common use is in English steam-pudding or Quebec Tortire recipes.
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