Suet Pastry
Suet pastry is commonly used for roly-polys, boiled and steamed puddings and dumplings.Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
Ingredients
- 2 cups self-raising flour
- 1/2 tsp salt
- 4 oz shredded suet
- 1/4 pint cold water to mix
Instructions
- Sift flour and salt into a bowl. Add suet and mix ingredients lightly together. Mix to a soft dough with water.
- Turn out on to a floured work surface. Knead until smooth and roll out to about 0.25 cm (1/8 inch) thickness.
- Use immediately as required. Suet pastry can be steamed or baked.
Calories: 1871 kcal
Carbohydrates: 181 g
Protein: 32 g
Fat: 111g
Saturated Fat: 60 g
Cholesterol: 77 mg
Sodium: 1182 mg
Potassium: 268 mg
Fiber: 6 g
Sugar: 1 g
Vitamin A: 5 IU
Calcium: 44 mg
Iron: 2 mg