This recipe is attached to the Steak and Kidney recipe on this site, but I thought it worth posting separately. It is, without a doubt, the easiest pastry ever.
There are two types of Suet available in the supermarkets – Beef Suet, and Vegetable Suet. I use the vegetable one, for no particular reason that I can remember.
This quantity is for a one-crust pie – it’s not suitable for lining a pie.
Reduce the amounts if you’re making a smaller pie; increase for a bigger one, but always maintain the 2:1 ratio.
- weighing scales
- medium-sized bowl
- flat-bladed knife – to mix
- Rolling pin
INGREDIENTS: these quantities will cover a 23cm dish
- 6oz/175g Beef or Vegetarian suet (I use Atora brand)
- 12oz/350g self-raising flour (It MUST be self -raising!)
- salt and pepper to taste
- cold water – to mix
- Heat the oven to 200 degrees Fan.
- Warm the stew/Steak and Kidney through..
- Mix the flour, suet, salt and pepper together in a bowl.
- Don’t add the water until very shortly before you’re going to use it.
- Using a flat-bladed knife, sparingly add enough cold water to make a stiff dough. As usual, less is more – it’s easy to add more water, but impossible to take it out.
- Mix until it comes together.
- Tip the dough onto a floured surface and roughly roll out to the shape and size of your serving dish
- Lift the pastry onto your filled pie-dish, and plonk it on top. Don’t bother to trim it – just tuck the edges in around the sides of the bowl.
- Stab it a couple of times..
- Then pop it in the oven and leave it there for about 20 minutes, or until risen, golden brown and crispy.
- I can’t recommend suet pastry enough – it’s crisp and golden on top, and soft and doughy underneath where it has soaked up some of the gravy. However, if you want a finish that looks a little less rustic, or simply don’t have the time, ready-made puff pastry is very acceptable.