Savory Suet Pastry
- Total Time
- 10 minutes, plus 2 hours' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 3cups all-purpose flour
- 4tablespoons chives, finely chopped
- 1cup (8 ounces) beef suet, coarsely chopped (much preferred), or (ho-hum) unsalted margarine (2 sticks), placed in the freezer overnight, and cut into small chunks
- About ⅔ cup hot water (½ cup cold water if using margarine)
Nutritional analysis per serving (10 servings)
299 calories; 19 grams fat; 4 grams saturated fat; 3 grams trans fat; 9 grams monounsaturated fat; 6 grams polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 4 grams protein; 150 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor, pulse flour, chives and suet (or margarine) until fat is incorporated, about 9 times. Continue pulsing and add water slowly, till dough forms clumps and pulls away from side of bowl.
- Step 2
Knead the dough on a floured board till soft. Make a thick disk about 6 inches in diameter.
- Step 3
Cut the disk into 6 equal portions, form smaller disks, wrap in plastic and chill for at least 2 hours before using.
Private Notes
Comments
This is not traditional suet crust. The baking powder is missing. Either add baking powder to AP flour, or use self raising flour. The typical weight ratio of suet to flour is about 47%.
Very easy and straightforward. I’d use this in place of puff pastry if I didn’t have Puff available. I used suet which is not easy to find but once you have a large amount in your freezer it keeps forever.