Suet Pastry Recipe

Suet Pastry Recipe

You will need:

8 oz. flour (with plain flour, use 1 teaspoon baking powder) pinch salt

4 oz. shredded suet water to mix

1 Sieve flour and salt and baking powder, if used.

2 Add suet and mix in, using a long-bladed knife.

3 Stir in enough water to make a firm dough.

4 Knead lightly, roll out as required.

5 For Cooking Times see individual recipes using suet pastry.

Savoury dumplings

Cooking Time: 15-20 minutes You will need:

4 oz. flour (with plain flour use 1 teaspoon baking powder)

2 oz. shredded suet good pinch salt and pepper water to mix

1 Mix all the ingredients together, adding enough water to make a firm dough.

2 Lightly flour the hands and roll the dough into

8-12 small balls.

3 Add the dumplings to the stew, soup, etc. when it is at simmering point – about 15-20 minutes before the end of the Cooking Time. Make sure the stew does not go off the boil while the dumplings are cooking.

Bacon dumplings: Make as for savoury dumplings, adding 2 rashers of lightly fried bacon, cut into small pieces, 2 tablespoons chopped parsley and 1 tablespoon tomato ketchup. Serve with boiled rabbit or bacon.

Cornish dumplings: Make as for savoury dumplings, but cook in boiling salted water. Drain well and serve with boiled meat.

Mixed herb dumplings: Make as for savoury dumplings, adding 1 teaspoon dried mixed herbs or 2 teaspoons freshly chopped mixed herbs.

Parsley dumplings: Make as for savoury dumplings, adding 1 tablespoon finely chopped parsley. Make the dough into smaller balls and cook for 10 minutes only. Serve with boiled chicken, rabbit or ham.

Sausage meat dumplings: Make as for savoury dumplings, adding 4 oz. pork sausage meat and 1 teaspoon dried sage.

Kidney dnmplings: Skin and core 2 sheeps kidneys, cutting each into 4. Divide savoury dumpling dough into 8 balls and tuck 1 piece of kidney into each ball.

Suet Pastry Recipe

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