Mary Berry Suet Pastry is made with plain flour, baking powder, beef or vegetable suet, cold water, and a pinch of salt. This traditional suet pastry recipe creates a tasty pastry that takes about 40 minutes to prepare and can serve up to 6 people.
Mary Berry Suet Pastry Ingredients
- 250 g (2 cups) plain flour
- 5 g (1 tsp) baking powder
- 150 g (1 cup) beef or vegetable suet, shredded
- 125 mL (1/2 cup) cold water (approximately)
- Pinch of salt
How To Make Mary Berry Suet Pastry
- Prepare Dry Ingredients: Sift flour, baking powder, and salt into a large mixing bowl. Add the shredded suet and mix thoroughly.
- Make Dough: Create a well in the center of the flour mixture and gradually add water, mixing until a soft dough forms.
- Knead and Chill: Turn the dough out onto a floured surface and knead gently for a few minutes. Cover the dough and refrigerate for 30 minutes to rest before using.
Recipe Tips
- Use Chilled Ingredients: Keep your suet and water cold to help the pastry remain light and flaky.
- Don’t Overwork the Dough: Knead the dough gently to avoid making it tough. Overworking can lead to a dense pastry.
- Rest the Dough: Refrigerate the dough for 30 minutes to relax the gluten and make it easier to roll out.
- Flour Your Surface Generously: Use plenty of flour when rolling out the dough to prevent it from sticking and to get an even thickness.
- Check Consistency: If the dough feels too dry, add a small amount of cold water; if too wet, sprinkle a bit more flour until you achieve the right consistency.
What To Serve With Suet Pastry?
This crispy suet pastry pairs well with savory pies, stews, roasts, or casseroles. It can also be served alongside hearty soups, salads, or grilled vegetables for a delicious dinner.
How To Store Leftovers Suet Pastry?
- Refrigerate: Let the leftover suet pastry cool to room temperature. Store it in an airtight container in the fridge for up to 3 days.
- Freeze: For longer storage, wrap the cooled pastry tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw in the fridge overnight before use.
Mary Berry Suet Pastry Nutrition Facts
Serving Size: 1 piece (out of 6 servings)
- Calories: Approximately 200
- Total Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 20mg
- Sodium: 100mg
- Potassium: 100mg
- Total Carbohydrate: 18g
- Dietary Fiber: 1g
- Sugars: 0.5g
- Protein: 3g
Try More Mary Berry Recipes:
- Mary Berry Cheese And Onion Pie Recipe
- Mary Berry Peppermint Slice
- Mary Berry Normandy Chicken
- Mary Berry’s Smoked Haddock Quiche
Mary Berry Suet Pastry
Description
Mary Berry Suet Pastry is made with plain flour, baking powder, beef or vegetable suet, cold water, and a pinch of salt. This traditional suet pastry recipe creates a tasty pastry that takes about 40 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare Dry Ingredients: Sift flour, baking powder, and salt into a large mixing bowl. Add the shredded suet and mix thoroughly.
- Make Dough: Create a well in the center of the flour mixture and gradually add water, mixing until a soft dough forms.
- Knead and Chill: Turn the dough out onto a floured surface and knead gently for a few minutes. Cover the dough and refrigerate for 30 minutes to rest before using.
Notes
- Use Chilled Ingredients: Keep your suet and water cold to help the pastry remain light and flaky.
- Don’t Overwork the Dough: Knead the dough gently to avoid making it tough. Overworking can lead to a dense pastry.
- Rest the Dough: Refrigerate the dough for 30 minutes to relax the gluten and make it easier to roll out.
- Flour Your Surface Generously: Use plenty of flour when rolling out the dough to prevent it from sticking and to get an even thickness.
- Check Consistency: If the dough feels too dry, add a small amount of cold water; if too wet, sprinkle a bit more flour until you achieve the right consistency.
Mary Berry Suet Pastry