SUET PIE
I was rummaging through my grandmama's cookbook pantry when I stumbled upon one of my great-great grandma's cookbooks. I looked through for markings in the book and happened to stumble upon this recipe. I don't think I'd try this unless I was looking for "old timey" recipes. ***For those who don't know what Suet it, check it out on Wikipedia - it's a beef fat.*** --Submitted by Mrs. S.B. Ellis. From The Sunflower Cookbook, compiled by the Ladies of the Methodist Episcopal Church - Cottonwood Falls, Kansas, published in 1901-- *** The recipe called for "one spoon" of this or that so where it called for "one spoon" I have it listed as a tablespoon.***
Provided by ThatSouthernBelle
Categories One Dish Meal
Time 2h15m
Yield 1 pot
Number Of Ingredients 9
Steps:
- Mix ingredients together.
- Steam 2 hours over a hot fire.
Nutrition Facts : Calories 4971.7, Fat 232.3, SaturatedFat 125.8, Cholesterol 390.1, Sodium 1512.2, Carbohydrate 673.7, Fiber 21.4, Sugar 287.4, Protein 61.4
BEEF & BEER PIE
A steak and ale pie is a comforting classic - this version has suet pastry and a dark rich gravy
Provided by Sarah Cook
Categories Dinner, Main course
Time 5h
Number Of Ingredients 13
Steps:
- Heat oven to 160C/140C fan/gas 3. Using a flameproof casserole dish with a lid, soften onion and celery in the butter. Stir in the flour until it has disappeared, then stir in the beef and Worcestershire sauce. Crumble in stock cubes and add thyme. Pour over ale, bring to a simmer, then cover and cook in the oven for 2½ hrs. Remove lid and cook for another 30 mins - this should thicken the sauce nicely.
- Increase oven to 200C/180C fan/gas 6. For the pastry, whizz the flour, suet and 1 tsp salt in a food processor until there are no suet lumps. Keeping the motor running, dribble in 1 tbsp water at a time until the pastry starts to come together, then tip onto a lightly floured surface and bring together with your hands.
- Roll out half the pastry and use to line a 20-22cm pie dish. Using a slotted spoon, spoon in all of the meat, then pour over some of the sauce until the meat is just coated. Put the rest of the sauce into a saucepan. Roll out the remaining pastry to cover the pie. Trim the edge with a small, sharp knife, then crimp or fork the edges to seal. Make a small heart from cuttings. Brush top of the pie and heart with beaten egg, then dip heart into poppy seeds and stick to top. Bake for 30-40 mins until golden brown and crisp. Reheat sauce and serve with the pie along with some mash and greens.
Nutrition Facts : Calories 1356 calories, Fat 75 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 111 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 56 grams protein, Sodium 3.2 milligram of sodium
BASIC SUET CRUST PASTRY
These quantities will be enough to top a 1 1/2 pint pie dish. for a 2 1/2 pint use 12 oz of self raising flour and 6 oz suet.
Provided by MarieRynr
Categories Breads
Time 15m
Yield 1/2 pound
Number Of Ingredients 4
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.
Nutrition Facts : Calories 3800.3, Fat 230.7, SaturatedFat 126.5, Cholesterol 163.5, Sodium 26.4, Carbohydrate 366.3, Fiber 13, Sugar 1.3, Protein 53.2
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