Mary Berry Suet Pastry

I used to avoid suet pastry like the plague. Thought it was too old-school, too fussy, too… suet-y? The word alone sounds a bit grim, doesn’t it? Suet. But one cold Sunday, after ruining yet another shortcrust pie that went soggy underneath my beef stew, I gave in. Dug out an old Mary Berry book from the shelf and gave her version a try.

Game. Changer.

This stuff isn’t greasy or heavy when done right — it’s rich, soft, and just crumbly enough to soak up sauces and gravies like a dream. Whether you’re wrapping up a steak & kidney pudding or going sweet with jam roly-poly, Mary’s suet pastry gives you that perfect traditional British finish.

And best of all? It’s easier than you think.

Ingredients List

• 250g plain flour – your basic base; no strong flour here, we’re not baking bread.
• 5g baking powder – just a touch, for lightness.
• 150g shredded suet (beef or veggie) – the heart of it. I use Atora – always cold, straight from the fridge.
• 125ml cold water (approx.) – add it slowly, don’t drown the dough.
• Pinch of salt

Don’t have suet? You can get by with grated frozen butter. It won’t taste quite the same, but it’ll do in a pinch.

How To Make It

1. Sift the flour, baking powder, and salt into a big bowl. Don’t skip the sifting — it keeps things airy.
2. Add the suet and stir it through until everything’s nicely coated and pebbly.
3. Make a little well in the middle, then slowly trickle in the cold water. Mix with a butter knife or your fingers until it clumps together.
4. Knead very gently on a lightly floured surface. Just until smooth — no more than a minute or two.
5. Wrap and chill the dough in the fridge for half an hour. Yes, you’ve got time to make a cup of tea.

True story: once I skipped the chill and ended up with pastry that clung to everything like wet socks. Never again.

Common Mistakes

Why is my suet pastry greasy?
The suet was too warm. Keep it cold, even freeze it first if your kitchen runs hot.

Why is the dough tough?
You overmixed it. Suet pastry hates being handled too much. Treat it gently.

Can I skip the chilling step?
You can, but don’t. It makes rolling easier and improves the texture tenfold.

What if I don’t have suet?
Use frozen grated butter in a pinch, but it won’t give quite the same crumbly, rich finish.

I made it once and it was horrible – why bother again?
Same here. My first go was dry and chewy. But when you get it right, you’ll understand why it’s a classic.

Storage and Reheating Tips

• Fridge: Raw dough keeps for 2 days if tightly wrapped. Baked pastry stores in an airtight container.
• Freezer: Freeze raw or cooked for up to 3 months. Label it — suet pastry looks oddly similar to cookie dough when frozen. Learned that the weird way.
• Reheat Options:
  • Oven: Reheat baked suet pastry in a moderate oven (about 180°C) until warm and crisp.
  • Microwave: Fast, but softens the texture. Good for puddings, not pies.
  • Steamer: Great for steamed puddings. Keeps it moist and tender.

What To Serve With It

• Beef stew or steak & kidney mix – the ultimate savoury pairing.
• Jam or golden syrup pudding – just sweeten the dough slightly.
• Cheese & onion filling – classic, simple, and nostalgic.

Add some buttered greens and mashed potato and you’ve got a British dinner that’ll make your nan proud.

FAQ Section

Can I make this gluten-free?
Yes, use a gluten-free flour blend, but add 1 tsp of xanthan gum to stop it falling apart.

Is veggie suet just as good as beef suet?
Yes — most people can’t taste the difference once baked.

Can I freeze the dough raw?
Absolutely. Wrap in cling film and label. Defrost overnight in the fridge.

Can I use this for both savoury and sweet recipes?
You bet. Just add a tablespoon of sugar for desserts.

Is suet pastry healthier than regular pastry?
Not exactly. It’s richer, but also more satisfying — you may find you eat less of it.

Try More Recipes:

• Mary Berry Cocktail Sausages Mango Chutney
• Mary Berry Chicken Supreme Recipe
• Mary Berry Chicken Noodle Soup