Suet pastry

Yield: 1 Batch

Measure Ingredient
½ pounds Suet, finely minced
4 cups All-purpose flour
2 teaspoons Baking powder
1½ teaspoon Salt
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 TortiŠre recipes.

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