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Basic Suet Crust Pastry

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“These quantities will be enough to top a 1 1/2 pint pie dish. for a 2 1/2 pint use 12 oz of self raising flour and 6 oz suet.”
READY IN:
15mins
YIELD:
1/2 pound
UNITS:
US

Ingredients Nutrition

Directions

  1. sift the flour into abowl, then sprinkle the suet in, season if desired and just mix it in lightly with your hands to distribute it evenly.
  2. Now sprinkle in some cold water (you'll find you need more for this pastry than for shortcrust).
  3. Begin mixing with around bladed knife, and then use your hands at the end to bring it all together to a smooth elastic dough that leaves the bowl clean.
  4. suet crust should be left for 5 minutes, then rolled out immediately. You should always roll it out more quickly than shorcrust, approximately 1/2 inch thick.

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