I think Suet pastry is most probably the easiest pastry to make, and the most versatile. You can use it for all sorts of things from pies to puddings, either sweet or savoury. And what would hearty stew be without a dumpling or two?
My Mum used to make dumplings and suet puddings all the time but I don’t remember her using it for pies. I can’t even remember when I discovered that it was as good baked in the oven as steamed on the hob or cooked in the microwave oven. One thing I can be certain of is that it is so, so easy to make and that is good enough for me.
12 oz/ 340 grams Self Raising Flour
6 oz/170 grams Suet (I use a light one, and you can get vegetarian suet now)
A pinch of Salt
175mls/6fl oz water
One thing I would like to point out is that you use half the amount of suet to Self Raising Flour. So, for example, if the recipe states that you need 8 oz/240 grams of pastry, I would suggest you use 6 oz/170 grams of Self raising flour and 3oz/85 grams suet. I know this will make slightly more than 8 ozs of pastry, but, I think it is always safer to have too much than too little. You can always freeze what you have left over or give it to the birds.
The great thing about this pastry is that it is really difficult to ruin, unlike short crust, rough puff or puff pastry. So, if you have never made pastry before, have a go at making this. I think you will be really pleased with the results.
Now, on to what you can do with your pastry.