Mary Berry Suet Pastry
Mary Berry’s Suet Pastry is a traditional British pastry made using suet (beef or vegetable fat), flour, and water. It has a tender, flaky texture and is typically used for making meat pies, puddings, and dumplings. Suet pastry is unique for its ability to stay firm while providing a soft, crumbly bite, making it perfect for both baked and steamed dishes.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4
- Category: Pastry
- Method: Baking
- Cuisine: British
Ingredients
- Self-raising flour (225g / 8 oz): The base for the pastry, adding a light and airy texture.
- Suet (100g / 3.5 oz): Use either beef suet or vegetable suet for a flaky, rich pastry.
- Cold water (150ml / 5 fl oz): To bind the ingredients together.
- Pinch of salt: For seasoning and enhancing the flavor.
Instructions
1. Mix the Dry Ingredients:
- Combine flour and suet: In a large mixing bowl, add the self-raising flour, suet, and a pinch of salt. Stir the dry ingredients together until evenly combined.
2. Add Water and Form a Dough:
- Add cold water: Gradually add the cold water, mixing it in with a spoon or your hands until the dough comes together.
- Form the dough: Once the dough is formed, knead it gently until smooth. Be careful not to overwork the dough, as this will toughen the pastry.
3. Roll Out the Pastry:
- Flour your surface: Lightly flour a clean surface and your rolling pin to prevent sticking.
- Roll the dough: Roll out the dough to your desired thickness (usually about ½ cm) depending on what you’re using it for—whether it’s a pie crust or dumplings.
4. Use the Pastry for Your Dish:
- For pies: Line your pie dish with the rolled-out suet pastry, add your filling, and cover with more pastry. Trim the edges and press down with a fork to seal.
- For puddings: If making a steamed pudding, use the pastry to line a pudding basin and add your filling. Place a pastry lid on top before steaming.
5. Cook the Pastry:
- Bake or steam: Depending on your dish, bake the pastry in a preheated oven at 180°C (350°F) for 25-30 minutes until golden brown, or steam the pudding for 1.5 to 2 hours until the pastry is cooked through.