Suet Pastry RecipeOrigin: Britain Period: Traditional |
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This is the classic, basic recipe for the pastry used in traditional roly-polys, boiled and steamed puddings (including savoury puddings) and dumplings. For savoury versions of the basic recipe add herbs such as oregano, savory and thyme. Ingredients:
225g self-raising flour 
Suet Pastry Preparation:Method:Sift the four and salt into a bowl then add the suet and mix everything together. Add just enough water to bring the ingredients together as a soft dough. Turn the resultant dough onto a floured work surface and knead until elastic. Roll out to about 25mm thick then use as needed. This form of suet pastry can either be steamed or baked. |
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