Mary Berry Suet Pastry
Mary Berry Suet Pastry is a traditional British dough made with flour, shredded suet, salt, and cold water. Suet, which is firmer and drier than butter, melts slowly as the pastry cooks, producing a light and fluffy structure rather than a flaky one. This pastry can be steamed or baked, depending on the recipe, and is beloved for its rustic taste and pillowy texture. It’s an essential base for many old-fashioned British comfort dishes.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4
- Category: Pastry
- Method: Steamed or baked
- Cuisine: British
Ingredients
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225g self-raising flour
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100g shredded suet (beef suet or vegetarian suet)
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¼ teaspoon salt
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120–150ml cold water (add gradually)
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Optional: Herbs, pepper, or spices to flavour savoury dishes
Instructions
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Combine dry ingredients – Add 225g self-raising flour, 100g suet, and ¼ tsp salt to a bowl, mixing evenly to distribute the suet.
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Add water slowly – Pour in 120–150ml cold water, stirring gradually until the dough comes together.
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Form the dough – Bring the mixture together with your hands and knead lightly for 10–20 seconds.
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Rest the dough briefly – Let it sit for 5 minutes to relax the gluten for easier rolling.
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Roll out or shape – Roll to desired thickness (usually 1–1.5cm) or shape into dumplings or pudding crust, depending on your recipe.
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Use immediately – Suet pastry performs best when cooked right away, either baked or steamed.
Find it online: https://maryberrycooks.co.uk/mary-berry-suet-pastry/