Suet ‘crust’ pastry


  • 100g plain flour
  • 100g self-raising flour
  • 100g suet, grated
  • 60ml (1/4 cup) cold milk or water


Traditional suet crust pastry is more robust than butter-based pastry. It is ideal for pie crusts or apple dumplings. For a sweet crust, add 1 teaspoon of sugar, or to taste.

Makes approximately 350 g


Put the flours in a bowl with 1/4 teaspoon of salt. Stir in the suet with a knife or rub it into the flour with your fingertips. Add enough of the milk or water to make a light dough – but add it a little at a time, as you may not need it all.

Turn the dough out onto a lightly floured surface and gently knead until smooth. Roll out to the required thickness with a lightly floured rolling pin. Any unused pastry can be kept in the fridge for up to 3 days.

This recipe appeared in the post Suet-able for the modern table? on April 09, 2015.

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