Suet pastry is a type of pastry that is made with suet, which is the hard fat around the kidneys and loins of animals, usually beef or mutton. Suet pastry is rich, flaky, and tender, and it is perfect for making pies, puddings, and dumplings.
In this article, I will show you how to make suet pastry using Mary Berry’s recipe, which is one of the best and easiest recipes I have ever tried. Mary Berry is a famous British baker, cookbook author, and television personality, who is known for her expertise and elegance in baking. She has been making suet pastry for decades, and she has shared her tips and tricks for making it successfully.
Why You Love this Recipe
- It is easy, simple, and delicious
- It only requires four ingredients: flour, suet, salt, and water
- It can be used to make various dishes, such as pies, puddings, and dumplings
- It is light and airy, with a buttery flavor and texture
- It is versatile and can be customized with different fillings and toppings
- It is a classic and timeless recipe that will comfort and satisfy you
What is Mary Berry Suet Pastry?
Mary Berry suet pastry is a type of pastry that is made with suet, which is the hard fat around the kidneys and loins of animals, usually beef or mutton. Suet pastry is rich, flaky, and tender, and it is perfect for making pies, puddings, and dumplings.What You Need to Make Suet Pastry
To make suet pastry, you will need the following ingredients:- 250 g (9 oz) self-raising flour. This is the base of the pastry, and it will help it rise and become light and airy. You can also use plain flour and add 2 teaspoons of baking powder to it.
- 125 g (4.5 oz) shredded suet. This is the fat that will give the pastry its richness and flakiness.
- A pinch of salt. This will enhance the flavor of the pastry and balance the sweetness of the suet.
- 150 ml (5 fl oz) cold water. This will bind the ingredients together and form a smooth and pliable dough. You may need more or less water depending on the humidity and the type of flour you use, so add it gradually and adjust as needed.
How to Make Suet Pastry
To make suet pastry, follow these simple steps:- Sift the flour and salt into a large mixing bowl. This will aerate the flour and remove any lumps or impurities. You can also use a whisk to fluff up the flour and salt.
- Add the suet and mix well with a fork or your fingertips. You want to distribute the suet evenly throughout the flour but do not overmix or rub it in too much. You should still see some small pieces of suet in the mixture, which will create pockets of air and steam in the pastry and make it flaky.
- Make a well in the center of the mixture and gradually add the water, stirring with a knife or a spatula. You want to bring the mixture together into a soft and slightly sticky dough, but not too wet or sticky. You may not need all the water, or you may need a little more, depending on the consistency of your dough. If it is too dry, add more water, one tablespoon at a time. If it is too wet, add more flour, one tablespoon at a time.
- Turn the dough out onto a lightly floured surface and knead it gently for a few seconds. You do not want to overwork the dough, as this will make it tough and dense. You just want to smooth it out and shape it into a ball.
- Wrap the dough in cling film and chill it in the refrigerator for at least 30 minutes. This will allow the gluten in the flour to relax and the suet to firm up, which will make the pastry easier to roll out and more tender and flaky.
How to Use Suet Pastry
You can use suet pastry to make various dishes, such as pies, puddings, and dumplings. Here are some examples of how to use suet pastry:To make a pie.
- Roll out dough into a circle slightly larger than a pie dish
- Fill a pie dish with the desired filling
- Seal the dough circle over filling by pressing the edges
- Cut a steam vent in the center
- Brush with egg wash and bake until golden brown
To make a pudding.
- Roll out dough and cut a circle to line the basin
- Grease the basin and fit the dough circle inside
- Fill with desired filling and seal dough overhang
- Steam pudding in boiling water for 1.5-2 hours
- Turn out pudding and serve with custard or cream
To make dumplings.
- Divide dough into 8 equal pieces
- Shape each piece into a ball
- Place on a baking tray and refrigerate for 15 minutes
- Add balls to simmering stew or soup
- Make sure partially submerged in liquid
- Cover and cook for 20-25 minutes
- Serve hot with stew or soup
Tips and Tricks for Making the Perfect Suet Pastry
Here are some tips and tricks for making suet pastry successfully:- Use cold water and cold suet. This will prevent the suet from melting too quickly and make the pastry flakier and lighter.
- Do not overmix or overwork the dough. This will develop the gluten in the flour and make the pastry tough and dense. You want to keep the dough as soft and tender as possible.
- Chill the dough before using it. This will relax the gluten in the flour and firm up the suet, which will make the pastry easier to roll out and more tender and flaky.
- Adjust the amount of water and flour as needed. The amount of water and flour you need may vary depending on the humidity and the type of flour and suet you use. You want the dough to be soft and slightly sticky, but not too wet or sticky. You can always add more water or flour, one tablespoon at a time, to achieve the right consistency.
- Use a sharp knife or a pastry cutter to cut the dough. This will prevent the dough from sticking to the surface and the rolling pin, and also create clean edges for the pastry, which will help it rise and seal better.
Variations of Mary Berry Suet Pastry
- Add fresh herbs like chopped parsley, thyme, rosemary, or oregano for a savory flavor
- Include dried herbs like basil, tarragon, or marjoram for a floral aroma
- Add spices like cinnamon, nutmeg, ginger, or allspice for warmth and sweetness
- Fold in grated hard cheeses like Parmesan, cheddar, or Pecorino for richness
- Include crumbled blue cheese like Gorgonzola or Roquefort for tang
- Add dried fruits like raisins, currants, cranberries, or chopped apricots for sweetness
- Fold in nuts like walnuts, almonds, or pistachios for crunch
- Swirl in nut or seed butter like peanut or almond butter for texture
- Add lemon or orange zest for citrus flavor and aroma
- Use different fats like lard or vegetable shortening instead of suet
- Replace some flour with oats, breadcrumbs, or ground nuts
- Add a pinch of salt to enhance overall flavors
- Brush pastry with egg wash or milk for golden browning
- Chill dough before rolling for easy handling