Savoury Suet Pastry RecipeOrigin: Britain Period: Traditional |
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This is the classic suet pastry for use with savoury dishes such as steak and kidney pudding, steak and mushroom pudding, game pudding etc. Ingredients
350g self-raising flour 
Savoury Suet Pastry Preparation:Method:Sift the salt and flour into a large bowl then add the suet and plenty of freshly-ground black pepper. Mix to combine then add the cold water a little at a time until the mixture comes together as a soft dough. Tip the dough a lightly-floured surface and knead until elastic then roll the pastry into a rough oblong about 6mm thick (if you are making a rolled puding). If using for a pudding basin cut away 1/4 of the dough for a lid then roll the remainder out and use to line the base and sides of the pudding basin. Fill with your desired savoury filling then top with the remaining pastry and steam. |
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