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.
makes 450 g (1 lb)
2 cups (225 g) self-raising flour
1/2 tsp salt
110g (4 oz) shredded suet
2/3 cup (150 ml) 1/4 pt cold water to mix
1. Sift flour and salt into a bowl. Add suet and mix ingredients lightly together. Mix to a soft dough with water.
2. Turn out on to a floured work surface. Knead until smooth and roll out to about 0.25 cm (1/8 inch) thickness.
3. Use immediately as required. Suet pastry can be steamed or baked.
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