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Savoury Suet Pastry
Savoury Suet Pastry is a traditional British recipe for a classic suet pastry made with beef suet that's typically used for meat-based fillings and which is steamed before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Savoury Suet Pastry.
prep time
cook time
10 minutes
Total Time:
30 minutes
Serves:
6
Rating: 
Tags : British Recipes
This is the classic suet pastry for use with savoury dishes such as steak and kidney pudding, steak and mushroom pudding, game pudding etc.
Ingredients:
350g self-raising flour
175g beef suet
pinch of salt
plenty of freshly-ground
black pepper
enough cold water to bind the pastry (about 250ml)
Method:
Sift the salt and flour into a large bowl then add the suet and plenty of freshly-ground black pepper. Mix to combine then add the cold water a little at a time until the mixture comes together as a soft dough. Tip the dough a lightly-floured surface and knead until elastic then roll the pastry into a rough oblong about 6mm thick (if you are making a rolled pudding).
If using for a pudding basin cut away 1/4 of the dough for a lid then roll the remainder out and use to line the base and sides of the pudding basin. Fill with your desired savoury filling then top with the remaining pastry and steam.
