SUET PASTRY A traditional British pastry, made by mixing shredded suet with flour and water. This differs from other pastries, particularly short pastries, particularly short pastries in that self-raising flour and a higher proportion of water are used. The pastry rises during cooking and has a spongy texture when cooked. Suet crust pastry can be cooked by boiling steaming or baking. It I used to make savoury and sweet steamed or boiled puddings and dumplings. It is also used for baked pastry dishes, such as rolly-poly, a pastry roll filled with jam or a savoury mixture. When baked as a toppings or shaped into dumplings, the pastry becomes golden brown and crusty on the outside. RECIPES Suet crust pastry Sift 225 g 98 oz. 2 cups) self-raising flour into a bowl. Stir in a pinch of salt and 100 g (4 oz. ¾ cup) shredded suet. Mix in 175 ml (6 fl. oz. ¾ cup) cold water make a soft dough. Turn the dough out on to a floured surface and shape into a smooth ball, then roll out fairly thickly or use as required. Suet dumplings Prepare the suet crust pastry. Divide it into 8 equal portions and roll each into a ball on a lightly floured surface. To cook the dumplings, add them to barely simmering broth and cook for 15 minutes, until risen, light and fluffy. Alternatively, bake the dumplings on the surface of a stew in a covered casserole for about 40 minutes.
Posted on: Thu, 25 Dec 2014 23:56:00 +0000
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