Suet pastry
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Suet, finely minced |
| 4 | cups | All-purpose flour |
| 2 | teaspoons | Baking powder |
| 1½ | teaspoon | Salt |
| 1⅓ | cup | Water (approx) |
Directions
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 TortiŠre recipes.