Suet Pastry Dough Recipes

Steps:

• In a food processor, pulse flour and salt to combine. Add cold butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 3 tablespoons more water, 1 tablespoon at a time). Do not overmix. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 3 days).

Steps:

• In a food processor, pulse flour, chives and suet (or margarine) until fat is incorporated, about 9 times. Continue pulsing and add water slowly, till dough forms clumps and pulls away from side of bowl.
• Knead the dough on a floured board till soft. Make a thick disk about 6 inches in diameter.
• Cut the disk into 6 equal portions, form smaller disks, wrap in plastic and chill for at least 2 hours before using.

Steps:

• Pulse together flour, sugar, baking powder, and salt in a food processor. Add suet and pulse until mixture resembles coarse meal. Transfer mixture to a bowl. Drizzle evenly with milk and stir with a fork until incorporated. Knead until a slightly sticky dough is formed.

Steps:

• sift the flour into abowl, then sprinkle the suet in, season if desired and just mix it in lightly with your hands to distribute it evenly.
• Now sprinkle in some cold water (you'll find you need more for this pastry than for shortcrust).
• Begin mixing with around bladed knife, and then use your hands at the end to bring it all together to a smooth elastic dough that leaves the bowl clean.
• suet crust should be left for 5 minutes, then rolled out immediately. You should always roll it out more quickly than shorcrust, approximately 1/2 inch thick.