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.