Basic Suet Crust Pastry

1. 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. 2

   Now sprinkle in some cold water (you'll find you need more for this pastry than for shortcrust).

3. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.